Our tasters all agree that this dark puerh (pronounced POO-ar) cake is smooth and earthy. It is an easy drinker with distinct notes of leather, peat, mushroom and ocean. The tea leaves for this bespoke cake were harvested in 2012, and pressed into cakes in 2013.
Ripe (Shou) Chinese Puerh Tea.
8 oz Cup
- Break off approximately one heaping teaspoon of puerh into infuser.
- Heat water to 212° F (boiling).
- Pour 8 oz. of hot water over tea leaves.
- Steep for 3-10 minutes (depending on taste preference).
- Remove infuser and enjoy tea. Can be steeped three or more times.
Puerh teas can be brewed multiple times. Re-steep the same leaves, gradually increasing the infusion time until the leaves no longer yield a full flavor.
As above, you will need to break off as many teaspoons of dry leaf into your infuser as cups you wish to drink. Next, place the infuser in your pot and fill the pot with the appropriate amount of 212° F water and let it sit for 3 to 10 minutes, depending on how dark & strong you want your brew. If cooler water is used or the steeping time is kept to 3 minutes, the same leaves can be infused 3 times. Remove the infuser before drinking and be sure to watch how strong the brew is going!
Puerh teas typically have as much, if not more caffeine than black teas.
Brewing Iced Tea
Though we don't necessarily recommend drinking Yong De iced, our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.