- Puerh Tea Preparation
Yiwu Puerh is known for its gentle and mild character. Frequently referred to as the Queen of Puerh tea, it is considered to be one of--if not THE--best Sheng Puerh and is highly sought after by Puerh connoisseurs.
This green (raw) Puerh brick was compressed using tea leaves harvested from the Yiwu Mountain in the early spring of 2010 from 100- 300 year old arbor tea trees. After plucking it was then sun-dried, hand sorted and stone pressed. Now, it has been aged for more than 13 years. On infusion, the Yiwu Raw Puerh Tea brick produces a lovely golden red liquor with a quenching and refreshing flavor that is sweet and flowery with a lingering aftertaste and a vaporous mouthfeel characteristic of the best Yiwu Puerh.
Each 100 gram (3.53 oz.) packet is wrapped in bamboo leaves and contains 2 tea bricks.
Ingredients: Artisan Sheng Puerh Tea
Origin: Yunnan Province, China
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 5 to 8 grams
Steep Time: 5 seconds
Number of Infusions: up to 20
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. 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 second is recommended. By brewing in this fashion you will get as many as 20 infusions.
To break off pieces from the Puerh Tea brick, use a letter opener or similar shaped knife. Insert the knife or letter opener into the brick and gently loosen and lift off a piece. The aim of breaking the brick in this way is to keep as many leaves intact as possible.