Topaz Puerh

$4.50

New Mexico Tea Company
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A cooked style pu-er, made at one of the few certified organic tea gradens in central Yunnan. Can endure many steepings, and does not become astringent. We don't expect it to gain any flavor change over time, so this is one to drink when you buy it!

If you are missing this tea whilst it is out of stock, try our KUNMING BLACK PU-ERH.

Extra Info:

Production of Puerh can be traced back to the Tang Dynasty (618-907). The exotic offering was first written about in the ancient treatise, ÒBook on BarbariansÓ published after a visit to ancient Yunnan province by a Tang government official. (Evidently the Imperialists didnÕt think too highly of the provinceÕs early inhabitants.) In it he writes, ÒThe tea is yielded from the mountains beyond Yinsheng City and picked from scattered trees without processing. Barbarians of Mangshe drink tea by cooking it with pepper, ginger and cassia.Ó While this form of Puerh was certainly different from the Puerh cakes more commonly known in todayÕs world, archaeological records indicate that the same style of specialized leaf fermentation was being implemented, so the classification fits.

Which leads to the question. What exactly is Puerh? Among experts, this is a topic of fierce debate. Historically, confusion stems from the fact that Puerh tea is named after Puerh City, one of YunnanÕs old tea trading hubs. Normally, most Chinese teas are named after the various leaf styles, towns or gardens where they were produced. At the zenith of Puerh CityÕs dominance over the regional tea trade, all tea traded there was called Puerh no matter what the style or origin. For centuries, this raised questions amongst connoisseurs and purists throughout China. In order to dispel the confusion, in 2003 the Bureau of Standard Measurement of Yunnan Province defined Puerh as Òproducts fermented from green tea of big tea leaves picked within Yunnan province.Ó This in itself is still quite a broad definition, so weÕll try to break it down for you.

There are two types of tea we in the West commonly know as Puerh. Raw Puerh (Sheng tea) and Ripe Puerh (Shou tea). The difference is in the aging process. Raw Puerhs are typically fermented very slowly by being stored in cellars and aged for up to 25 years. These teas, typically priced well out of range of the average tea lover, usually reside in the collections of exceptionally wealthy Chinese tea aficionados Ð their presence on the international markets is incredibly rare. Raw Puerh vintages are characterized by warm tones of earth, damp moss and oak that shift and shape during the aging process. On the other side of the coin is Ripe Puerh, processed according to a method developed at the Kunming tea factory in 1973. The Kunming factory devised the method in an effort to make Puerh teas available to ordinary tea drinkers in China. When making Ripe Puerh, the tea is fermented over a matter of weeks under heavy wet blankets. During fermentation, the tea develops characteristics very similar to that of aged Puerh. The leaf is then pressed into a cake-like form, wrapped, dated and shipped to market. Black Puerh, as we are offering it here, is a unique variation on the typically green product. Prior to blanket fermentation, the leaf is pre-fermented using heat. Like its raw cousin, the cup is wonderfully rich with deep notes of earth, malt and gentle musk. A fabulous cup from one of YunnanÕs top Puerh producers.

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.

Ingredients:

Organic Black tea,

Origin:

China

A cooked style pu-er, made at one of the few certified organic tea gradens in central Yunnan. Can endure many steepings, and does not become astringent. We don't expect it to gain any flavor change over time, so this is one to drink when you buy it!

If you are missing this tea whilst it is out of stock, try our KUNMING BLACK PU-ERH.

Extra Info:

Production of Puerh can be traced back to the Tang Dynasty (618-907). The exotic offering was first written about in the ancient treatise, ÒBook on BarbariansÓ published after a visit to ancient Yunnan province by a Tang government official. (Evidently the Imperialists didnÕt think too highly of the provinceÕs early inhabitants.) In it he writes, ÒThe tea is yielded from the mountains beyond Yinsheng City and picked from scattered trees without processing. Barbarians of Mangshe drink tea by cooking it with pepper, ginger and cassia.Ó While this form of Puerh was certainly different from the Puerh cakes more commonly known in todayÕs world, archaeological records indicate that the same style of specialized leaf fermentation was being implemented, so the classification fits.

Which leads to the question. What exactly is Puerh? Among experts, this is a topic of fierce debate. Historically, confusion stems from the fact that Puerh tea is named after Puerh City, one of YunnanÕs old tea trading hubs. Normally, most Chinese teas are named after the various leaf styles, towns or gardens where they were produced. At the zenith of Puerh CityÕs dominance over the regional tea trade, all tea traded there was called Puerh no matter what the style or origin. For centuries, this raised questions amongst connoisseurs and purists throughout China. In order to dispel the confusion, in 2003 the Bureau of Standard Measurement of Yunnan Province defined Puerh as Òproducts fermented from green tea of big tea leaves picked within Yunnan province.Ó This in itself is still quite a broad definition, so weÕll try to break it down for you.

There are two types of tea we in the West commonly know as Puerh. Raw Puerh (Sheng tea) and Ripe Puerh (Shou tea). The difference is in the aging process. Raw Puerhs are typically fermented very slowly by being stored in cellars and aged for up to 25 years. These teas, typically priced well out of range of the average tea lover, usually reside in the collections of exceptionally wealthy Chinese tea aficionados Ð their presence on the international markets is incredibly rare. Raw Puerh vintages are characterized by warm tones of earth, damp moss and oak that shift and shape during the aging process. On the other side of the coin is Ripe Puerh, processed according to a method developed at the Kunming tea factory in 1973. The Kunming factory devised the method in an effort to make Puerh teas available to ordinary tea drinkers in China. When making Ripe Puerh, the tea is fermented over a matter of weeks under heavy wet blankets. During fermentation, the tea develops characteristics very similar to that of aged Puerh. The leaf is then pressed into a cake-like form, wrapped, dated and shipped to market. Black Puerh, as we are offering it here, is a unique variation on the typically green product. Prior to blanket fermentation, the leaf is pre-fermented using heat. Like its raw cousin, the cup is wonderfully rich with deep notes of earth, malt and gentle musk. A fabulous cup from one of YunnanÕs top Puerh producers.

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.

Ingredients:

Organic Black tea,

Origin:

China

Amount
Qty:
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Reviews:

12/29/2011

When I first read about this tea, I was intrigued. Doing a lot of research and seeing if anyone had tried it, I finally decided to get it myself so my Boss and I can test it out. What became a simple quest to cure my curiosity, we stumbled upon a magnificent tea that tasted like none other. It has a very smooth and easy taste to it and most definitely sits well in your belly. I'd recommend this tea to anyone, from novice to pro tea drinkers. :)

(3)

5 Stars
3/1/2012

This is a really delicious puerh. Nice and malty, great full-bodied flavor that almost feels like you could chew it. If you like puerh, this is a must buy. It simply can't be beat for the price.

(3)

5 Stars
6/3/2013

I love this tea. It is my first real Puerh experience and it receives an A+. I enjoy it hot with cream as well as iced. My husband disliked it hot (he takes no milk) as it tasted fishy to him, but he loves it iced. This tea seems to have a never ending flavor experience. It also stands up to multiple steeps extremely well. I think this shall be my next backpacking tea:)

(3)

5 Stars
10/12/2014

This 'ripe' (a.k.a. cooked) style Puerh has a soft aroma of the woods in Autumn or early Spring, after a good rain. The taste is full and creamy, almost as if there is splash of milk in it. It did not taste moldy, fishy or smoky to me, like some other Puerh teas.

(0)

5 Stars
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