Loose Raw Green Puerh 1998

$10.00

New Mexico Tea Company
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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.

Extra Info:

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.

Brewing Instructions:

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.

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:

Raw Green Puer from 1998,

Origin:

Yunnan, China

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.

Extra Info:

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.

Brewing Instructions:

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.

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:

Raw Green Puer from 1998,

Origin:

Yunnan, China

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Reviews:

2/23/2015

Tastes very smoky, with other flavors I'm not able to describe as of yet. I'm new to tea, so I can't give much useful opinion; I think it tastes really good though.

(1)

5 Stars
4/5/2015

One of the reasons that I like Pu'er tea is the inherent sugar-free sweetness of it. I recently met a highly educated young Chinese woman and asked her if she like Pu-er. She respectfully wrinkled her nose and said it was for old people--then she looked embarrassed when she realized I am one of those 'old people.' I quickly assured her that I was not offended, that in the US young people typically do not develop a taste for coffee until their college years. I am now wondering if tasting that sweetness is a aging thing. If so, great, I am happy with it. This particular tea has an extremely complex flavor profile and a delicate nose. Perfect for mid-morning reflection.

(1)

5 Stars
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