Origin: Mannong village, Yunnan province, China
Elevation: 1,400 - 1,850m
Cultivar: Menghai Broad Leaf
Harvest Date: Summer 2012
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 2012 vintage has a dense, strong body with notes of bittersweet chocolate.
Organic pu-erh tea.
Guywan 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. Standard Brewing Guidelines:
Water Temperature: 212°F (boiling)
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 5 minutes (1st infusion), 6 minutes (2nd infusion)
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.