Pu erh Tea
Pu-erh tea 普洱茶 is surely one of the oldest teas produced by man, born a long time ago on the roads that traders and travelers traveled, from the mountains of Yunnan in China to the borders of Tibet where the Mao cha type tea fermented. Since the 70s, Pu-erh teas have been produced in a very special condition of fermentation and drying on the ground between a month and a half and two months for a Pu-erh called shu (cooked), it is then slightly rehydrated and molded into its shape (most often in a cake but also in a brick, ball, cube, nest or for example in a Buddha). The traditional method, more than 3000 years old, is for Pu-erh sheng (raw/green), the tea ferments very slowly already compressed for several years in a humid cellar then in a dry cellar in order to reach a certain perfection. Some are up to 50 years old and there is no shortage of collectors when it comes to good tea.
We have chosen for you a sheng Pu-erh from the village of Lao Ban Zhang called the king of tea village. Located in the high mountains between 1700 and 1900 meters above sea level on the Bu Lang mountain. Their cultivation of wild Camelia sinensis is particularly incredible, many tea plants are over a hundred years old and some are even as old as 800 years old.
Pu erh tea is a real experience, its aromas are sometimes hard to describe, they offer a diversity of tastes that is far too vast to talk about here, combined with bodily sensations ranging from sweating to refreshing to total relaxation. An intriguing tea that will suit the most adventurous.
Our Pu-erh has subtle aromas of incense, citrus, berries, rock sugar and a tingling sensation on the side of the tongue.
The average theine in a Pu-erh is 80mg per liter compared to a green tea at 200 or 250mg per liter.
Dosage : 1 piece makes 1.5 liters of tea
Special feature: You can break your Pu-erh carefully with a tea knife depending on the capacity of your teapot, cutting it can make it astringent. A tea ball is not recommended here because the tea needs space to develop.
Brewing temperature : 95 - 100 ° C
Brewing time : 2 - 3 min
Traditional brewing time : 10 seconds, 15 seconds for the second infusion, 20 then 25 ... until the taste is exhausted.
Year of production : 2018
Quantity : 10 pieces
Eco-friendly packaging : We have opted for eco-friendly packaging with fully biodegradable and compostable bags made of Japanese kraft and biopolymer obtained by fermentation of sugar or corn starch, our labels are also biodegradable, made of grass fibers and cellulose which also minimizes the impacts of our activities on the environment. A ton of paper made from wood pulp requires thousands of liters of water. For the same amount of grass paper, you only need 2 liters.