- Puerh Preparation
The full body and fine taste of Imperial Golden Tip is possible only because of the foundation of a fine tippy tea, a masterfully and patiently executed post-fermentation processing and a specialistic approach in maturing. This superb “shu cha” is a great value for the level of taste it delivers.
Imperial Golden Tip 2005 has an open, warm, earthy aroma with an accent reminiscent of the forest after a spring shower. The sweet, earthy infusion has an undertone of oat, accented with a high herbaceous note. It has a good weight and a round body with a silky mouthfeel followed by a long, clean, sweet aftertaste.
Imperial Golden Tip is an optimal choice for the health benefits of Puerh tea. Puerh is frequently served at dimsum restaurants (though not usually Puerhs of this caliber!) Because of it’s neutral TCM nature it is perfect for pairing with heavy, greasy foods as it is an excellent digestion aide--so much so that it is considered to be the senior’s “safe tea.” Post-fermented teas such as our Imperial Golden Tip are the only teas to contain statin, the most potent cholesterol fighter that occurs naturally. It is the microbial post-fermentation that accounts for this. Sheng cha, both fresh and naturally fermented, do not have such high concentrations of statin.
Ingredients: Vintage Shu Puerh Tea
Origin: Yunnan Province, China
There are several schools of thought on how to best prepare Puerh tea. Fortunately, Puerh is very versatile and forgiving. Infused light it is perfect for regular drinking, but it can also be made very strong for small sips after greasy meals. Always blanch the leaves well before infusion with boiling water. Use a genuine Yixing pot for best results.
In contrast to preparing other kinds of tea Puerh does not require a long infusion time. Rather, all Puerh tea is traditionally prepared in the gongfu style using an Yixing teapot or a gaiwan with a high leaf to water ratio and many short infusions. We recommend using between 5 and 8g per serving. The first infusion rinses and "wakes up" the tea and is then discarded. According to one school of thought subsequent infusions are brewed in sort of a "touch and go" style. As soon as the water is poured, the lid is replaced and the tea liquor is immediately poured into a chahai, or serving pitcher. We recommended accumulating the 1st and 2nd infusions in the pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 to 30 seconds is recommended. By brewing in this fashion you will get as many as 20 infusions. The other school of thought is slightly different with respect to the timing. This one starts with an infusion time of 30 seconds, increasing the time with each subsequent infusion. Using this method will provide 8 to 10 infusions. Fortunately, both methods produce a delicious tea, so you can easily play with it until you find your own preference.
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 5 to 8 grams
Steep Time: 5 to 30 seconds
Number of Infusions: up to 20