Elevation: 1,400 - 1,850m
Cultivar: Menghai Broad Leaf
Harvest Date: Summer 2009
There are two types of pu'er tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Shu Pu'er is made by pile-fermenting Shaiqing teas over a period of 85-120 days. Ancient Pu'er Palace is our top grade of Shu Pu'er, and is made using leaves picked from ancient tea trees that are hundreds of years old.
Like fine wine, Pu'er tea has the ability to be aged and released in vintages. Young Shu Pu'er teas (2-3 years) typically have an assertive body and bold strength. The body and mouthfeel become richer and more integrated as the Shu Pu'er continues to age from 4-8 years.
This 2009 vintage has a dense, strong body with notes of bittersweet chocolate.
Organic pu'er tea
4 grams | 1 tbsp
Gaiwan Brewing Guidelines:
Water Temperature: 200°F
Leaf to Water Ratio: Fill 20% of a porcelain guywan with tea
Steep Times: 1st infusion 1 minute, 2nd infusion 20 seconds, 3rd infusion 50 seconds, subsequent infusions about 2 minutes
Guywan Brewing from Rishi Tea on YouTube.