Flavor Notes: Honey, Golden Raisin, Hay, Tobacco, Plum
100% organic and picked from entirely ’08 spring leaves, this semi-aged raw puerh cake is highly approachable and still has potential to develop over time. The golden-hued liquor has complex and lingering nuances of honey, raisin, tobacco, and plum.
2008 Production | 100g Brick
2008 Raw (Sheng) Chinese Puerh Tea.
8 oz Cup
- Break off approximately one heaping teaspoon of puerh into infuser.
- Heat water to 190° F (before 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 190°-to-boiling 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.