This is an excellent starting point for people who are new to puerh in general because of its mildness, but it is also an excellent change of pace for people who are lovers of the many different forms that puerh can take. Although white pu-erh tea is very new and has not been studied extensively, it stands to reason that it shares the same, if not more, antioxidants and health benefits of both white tea and pu-erh tea.
Our White Bud Puerh is not a conventional white tea. White teas are simply picked and dried whereas this tea is processed just like other Sheng Puerh teas. The White Bud Puerh Tea is composed entirely of pure white buds that were hand harvested from tea plants grown in Yong De county of Lincang Prefecture near China’s border with Myanmar. It was harvested in the Spring of 2010 and was processed at a small facility in this rather remote area of Yunnan. Making it is something of an art. Artisans hand select the buds of the broad-leafed white tea genus. Next, the crop is piled on a table and selected bud by bud for perfect color and form. It is then fermented very mildly and hand sorted a second time. [Now, we'll stop for a moment. Fermented white tea? Yes. In order to be officially labeled as puerh, even traditionally unfermented teas, (white varieties included), must be fermented. According to the Bureau of Standard Measurement of Yunnan Province, puerh teas are officially: "products fermented from green tea of big tea leaves] The tea is then withered, pan fired, and sun dried, creating a flavor profile that is different and more assertive than conventional white tea. It has a bit of a sweet malty flavor and subtle, lingering orchid finish without the bitterness common to other young Sheng Puerh.– a stunning tea. (We put this one in the life-altering category!)
Ingredients: Artisan Organic White Pu-erh tea
Origin: Lincang, Yunnan Province, China
Brewing Instructions
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 Tbl. (2.5 grams)
Steep Time: 2-3 minutes
Number of Infusions: 4
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.
Like fine wines, pu-erh can be aged for many years. As the tea ages it continues to ferment - its profile reacts to its environment and the leaf takes on new characteristics. Interestingly, white puerh, since it has only been produced in large quantities for a handful of years, has not built up a vintage history. As such, there is much speculation as to how time will treat it. The general consensus in the trade is that white puerh will age gracefully, developing a wonderfully sweet, noble, musty character.
With a 5000-year-old product like tea, developments are always news. While puerhs have been around for centuries, white puerh only appeared in marketable quantities around the year 2000 – at the time, big news! Before 2000, white teas of any sort were produced in such limited quantities that to even dream of experimenting with them was unheard of. Certainly, extremely small quantities of white puerh had been produced in the past, but these were generally scooped up by the cream of Chinese society, government officials or tea loving high rollers in Hong Kong and Macau. This all changed with the democratization of the Chinese economy. This development saw a rise in the overall standard of living in China and with it, new interest rare specialty teas. These rare teas, white puerh among them, are generally only produced for the internal market. From time to time however, they can be purchased and brought over to the West. (The trick is to be in the right place at the right time.) We're thrilled to have been been able to acquire this rare tea. From our first tasting we knew it was a standout.
Brewing Instructions
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 Tbl. (2.5 grams)
Steep Time: 2-3 minutes
Number of Infusions: 4
With the exception of water temperature and a quick blanching of the leaves (as you do with all puerh teas,) you can infuse White Bud Puerh Tea as you would any any other white tea.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.
