A classic aged, tippy loose leaf green puerh tea with lots of body, earthiness, and a hint of crispness. It invokes a clean and refreshing feeling.
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.
Raw Green Puer from 2012,