This rare, 1998, green (aka uncooked or sheng) puerh tea from Yunnan is aging perfectly and is phenomenal to drink right now, or to age further. The infused cup of tea has a very clear, bright, green, slightly sweet flavor, with just a hint of a toasty note. While the infusion is light in color, there is tons of flavor in the cup. Good for multiple infusions. This is a fabulous green puerh tea, that will just get better as it ages.
After picking appropriate tender leaves, the first step in making raw pu'er is converting the leaf to maocha ("light green rough tea" ). The leaves are then dry pan-fried using a large wok in a process, which stops enzyme activity in the leaf and prevents further oxidation. The leaves can then be rolled, rubbed, and shaped through several steps into strands. The shaped leaves are then ideally dried in the sun and then manually picked through to remove bad leaves. Once dry, maocha can be sent directly to the factory to be pressed into raw pu'er, or like this one aged uncompressed and sold at its maturity as aged loose-leaf raw pu'er.
Bring filtered or spring water to 190°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 2 minutes.
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.
Raw Green Puer from 1998,