2006 Sheng Puerh
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 connosseurs.
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
This green (raw) Puerh brick was compressed using tea leaves harvested from the Yiwu Mountain in the early spring of 2006 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 7 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.
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.
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 5 to 8 grams
Steep Time: 30 seconds
Number of Infusions: up to 20