Puer shu loose leaf 2010, produced and aged in Yunnan, brews into a delightful tea, having a soft, earthy, unique flavor and a dark brown color. This tea has a wide range of benefits and is renowned for general well-being. It creates an intense red infusion with a fragrant sweet and woody aroma, and a delicate earthy depth with complex floral notes and a persistent hint of honeysuckle at the finish. Place of origin: Simao, Puer, Yunnan, China. The Puer shu loose leaf 2010 was hand-picked in July 2010 from ancient tea trees. Puer is a microbiologically fermented tea obtained through the action of microorganisms present on the leaves at the time of harvest. It is a fermented tea through a natural process and without complete oxidation, thanks to the almost immediate reduction of enzymes by drying the leaves in the wok. The precision, care, and love with which all stages of Puer tea preparation are carefully completed give this infusion the aroma and flavor that distinguish it, quite different from so-called Western black teas. The aged tea is a key ingredient for this product. Usually, the Puer shu loose leaf 2010 is served Gong Fu style, with Yixing accessories or in gaiwan. The optimal infusion temperature is about 95°C for lower quality Puer and 85-89°C for a good mature and aged raw Puer. The tea is steeped for 12 to 30 seconds in the first infusions, increasing from 2 to 10 minutes in the last infusions. The prolonged maceration sometimes used in the West can produce dark, bitter, and unpleasant infusions. When the traditional Gong Fu method is used, the quality of aged Puer can produce many more infusions, with different flavor nuances.
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Puer shu loose leaf 2010, produced and aged in Yunnan, brews into a delightful tea, having a soft, earthy, unique flavor and a dark brown color. This tea has a wide range of benefits and is renowned for general well-being. It creates an intense red infusion with a fragrant sweet and woody aroma, and a delicate earthy depth with complex floral notes and a persistent hint of honeysuckle at the finish. Place of origin: Simao, Puer, Yunnan, China. The Puer shu loose leaf 2010 was hand-picked in July 2010 from ancient tea trees. Puer is a microbiologically fermented tea obtained through the action of microorganisms present on the leaves at the time of harvest. It is a fermented tea through a natural process and without complete oxidation, thanks to the almost immediate reduction of enzymes by drying the leaves in the wok. The precision, care, and love with which all stages of Puer tea preparation are carefully completed give this infusion the aroma and flavor that distinguish it, quite different from so-called Western black teas. The aged tea is a key ingredient for this product. Usually, the Puer shu loose leaf 2010 is served Gong Fu style, with Yixing accessories or in gaiwan. The optimal infusion temperature is about 95°C for lower quality Puer and 85-89°C for a good mature and aged raw Puer. The tea is steeped for 12 to 30 seconds in the first infusions, increasing from 2 to 10 minutes in the last infusions. The prolonged maceration sometimes used in the West can produce dark, bitter, and unpleasant infusions. When the traditional Gong Fu method is used, the quality of aged Puer can produce many more infusions, with different flavor nuances.
