This little brick has some of the darkest, and yet cleanest, flavors of any ripe puerh (pronounced POO-ar) we carry. Its musky sweetness is immediately evident from the moment you lift the lid on your gaiwan. The liquor is nicely balanced, with a big, soft body. Its character is a somewhat paradoxical combination of elements: chocolatey darkness and a refreshing, tongue-tingling quality, as though you'd drawn your water from a clear mountain stream. This is an extremely pleasant tea to drink.
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 Yellow Bird 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.