Puer shu loose leaf 2010, produced and aged in Yunnan, brews into a delicious tea, with a soft, earthy, and unique flavor, and a dark brown color. This tea has a wide range of benefits and is renowned for overall 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 lasting hint of honeysuckle on 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 therefore a tea fermented through a natural process and without complete oxidation, thanks to the almost immediate halt of the enzymes through the drying of the leaves in the wok. The precision, care, and love in the preparation of Puer tea give this infusion its distinctive aroma and flavor, quite different from so-called western black teas. Typically, the Puer shu loose leaf 2010 is served in Gong Fu style, with Yixing or gaiwan accessories. The optimal infusion temperature is about 95°C for lower-quality Puer and 85-89°C for good raw, ripe, and aged Puer. The tea is steeped for 12 to 30 seconds in the first infusions, increasing to 2 to 10 minutes in the later infusions. Prolonged steeping, sometimes used in the West, can produce dark, bitter, and unpleasant infusions. Using the traditional Gong Fu method, quality aged Puer can produce many more infusions, with different flavor nuances.
Puer shu loose leaf 2010, produced and aged in Yunnan, brews into a delicious tea, with a soft, earthy, and unique flavor, and a dark brown color. This tea has a wide range of benefits and is renowned for overall 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 lasting hint of honeysuckle on 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 therefore a tea fermented through a natural process and without complete oxidation, thanks to the almost immediate halt of the enzymes through the drying of the leaves in the wok. The precision, care, and love in the preparation of Puer tea give this infusion its distinctive aroma and flavor, quite different from so-called western black teas. Typically, the Puer shu loose leaf 2010 is served in Gong Fu style, with Yixing or gaiwan accessories. The optimal infusion temperature is about 95°C for lower-quality Puer and 85-89°C for good raw, ripe, and aged Puer. The tea is steeped for 12 to 30 seconds in the first infusions, increasing to 2 to 10 minutes in the later infusions. Prolonged steeping, sometimes used in the West, can produce dark, bitter, and unpleasant infusions. Using the traditional Gong Fu method, quality aged Puer can produce many more infusions, with different flavor nuances.
Price VAT included
