Loose-leaf shu puer 2010 made and aged in Yunnan, it infuses into a delightful tea with a smooth, earthy, unique flavor and a dark brown color. It produces a deep red infusion with a fragrant sweet and woody aroma, and a delicate earthy depth with complex floral notes and a persistent hint of honeysuckle on the finish. Place of origin: Simao, Puer, Yunnan, China. Production of loose-leaf shu puer 2010 tea. Harvested by hand in July 2010 from ancient tea trees, Puer is a microbiologically fermented tea obtained through the action of microorganisms present on the leaves at the time of picking. It is therefore truly a tea fermented through a natural process and without complete oxidation, thanks to the almost immediate deactivation of enzymes by drying the leaves in the wok. The precision, care and love with which all stages of the preparation of Puer tea are carefully completed give this infusion its distinctive aroma and flavor, very different from the so-called Western black teas. How to prepare loose-leaf Shu Puer 2010 tea. Usually loose-leaf shu puer 2010 tea is served in Gong Fu style, with Yixing accessories or in a gaiwan. The optimal infusion temperature is about 95°C for lower-quality Puer and 85-89°C for a good raw mature and aged Puer. The tea is steeped for 12 to 30 seconds in the first infusions, increasing from 2 to 10 minutes in the last infusions. The prolonged maceration sometimes used in the West can produce dark, bitter and unpleasant infusions. When the traditional Gong Fu method is used, aged Puer quality can produce many more infusions, with different flavor nuances.
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Loose-leaf shu puer 2010 made and aged in Yunnan, it infuses into a delightful tea with a smooth, earthy, unique flavor and a dark brown color. It produces a deep red infusion with a fragrant sweet and woody aroma, and a delicate earthy depth with complex floral notes and a persistent hint of honeysuckle on the finish. Place of origin: Simao, Puer, Yunnan, China. Production of loose-leaf shu puer 2010 tea. Harvested by hand in July 2010 from ancient tea trees, Puer is a microbiologically fermented tea obtained through the action of microorganisms present on the leaves at the time of picking. It is therefore truly a tea fermented through a natural process and without complete oxidation, thanks to the almost immediate deactivation of enzymes by drying the leaves in the wok. The precision, care and love with which all stages of the preparation of Puer tea are carefully completed give this infusion its distinctive aroma and flavor, very different from the so-called Western black teas. How to prepare loose-leaf Shu Puer 2010 tea. Usually loose-leaf shu puer 2010 tea is served in Gong Fu style, with Yixing accessories or in a gaiwan. The optimal infusion temperature is about 95°C for lower-quality Puer and 85-89°C for a good raw mature and aged Puer. The tea is steeped for 12 to 30 seconds in the first infusions, increasing from 2 to 10 minutes in the last infusions. The prolonged maceration sometimes used in the West can produce dark, bitter and unpleasant infusions. When the traditional Gong Fu method is used, aged Puer quality can produce many more infusions, with different flavor nuances.
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