Iron Silk Puerh

$3.75

New Mexico Tea Company
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A very strong puerh is blended with peppermint, clove, and licorice root to create a brew that is strong yet incredibly smooth. The additional ingredients add a tingly spicy note to the cup.

Extra Info:

Ripened or cooked puerh is specially processed to imitate aged raw pu'er. The process does not actually employ cooking, the term may come about due to inaccurate translation due to the dual meaning of "shœ" as both "fully cooked" and "fully ripened".

The process used to convert raw puerh leaves into ripened puerh is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called "wet piling" in English. This involves piling, dampening, and turning the tea leaves in a manner much akin to composting.

Brewing Instructions:

Bring filtered or spring water to 190°F. Add 1-2 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 2 minutes.

Other Brewing Options:

Traditional Chinese brewing method: Break off enough tea for one cup, (About a TABLESPOON) ¥ 1st brew 30 sec. ¥ 2nd brew 40 sec. ¥ 3rd brew 40 sec. ¥ 4th brew 60 sec. ¥ 5th brew 90 sec. ¥ 6th brew 120 sec. With each subsequent brewing, note how the character of this wonderful green pu-erh subtly shifts in terms of strength and flavor.

Ingredients:

Black cooked Puerh | Peppermint | Clove | Licorice Root,

Origin:

Yunnan, China

A very strong puerh is blended with peppermint, clove, and licorice root to create a brew that is strong yet incredibly smooth. The additional ingredients add a tingly spicy note to the cup.

Extra Info:

Ripened or cooked puerh is specially processed to imitate aged raw pu'er. The process does not actually employ cooking, the term may come about due to inaccurate translation due to the dual meaning of "shœ" as both "fully cooked" and "fully ripened".

The process used to convert raw puerh leaves into ripened puerh is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called "wet piling" in English. This involves piling, dampening, and turning the tea leaves in a manner much akin to composting.

Brewing Instructions:

Bring filtered or spring water to 190°F. Add 1-2 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 2 minutes.

Other Brewing Options:

Traditional Chinese brewing method: Break off enough tea for one cup, (About a TABLESPOON) ¥ 1st brew 30 sec. ¥ 2nd brew 40 sec. ¥ 3rd brew 40 sec. ¥ 4th brew 60 sec. ¥ 5th brew 90 sec. ¥ 6th brew 120 sec. With each subsequent brewing, note how the character of this wonderful green pu-erh subtly shifts in terms of strength and flavor.

Ingredients:

Black cooked Puerh | Peppermint | Clove | Licorice Root,

Origin:

Yunnan, China

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Reviews:

11/14/2012

Iron Silk Puerh is probably one of my most favorite teas. I love it hot and as iced tea. The flavor is very distinct but not strong and it mixes well with other flavors. I like to mix it with citrus or fr

(0)

5 Stars
10/4/2013

Easily one of my favorite teas. It tastes like how rain smells, but fresher.

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5 Stars
11/17/2017

Incredible, tried it on a whim and was blown away. I'm not a huge Puerh fan but I do like some, this one shot straight to the top of my favorites. The mint adds such a nice texture to it, I really enjoy this tea! I'm a big fan of Lapsang Souchong and other smokey teas and fruity green and white teas if that gives you an idea. This is like a bit of both, its great!

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5 Stars
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