Loose leaf Puer Shu 2010 made and aged in Yunnan, it infuses into a delicious tea with a smooth, earthy, unique taste and dark brown color. It makes 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 Puer Shu tea 2010. 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 harvesting. It is therefore truly a tea fermented through a natural process and without complete oxidation, thanks to the almost immediate deactivation of enzymes through drying the leaves in a wok. The precision, care, and love with which all stages of Puer tea preparation are carefully completed give this infusion its distinctive aroma and flavor, very different from the so-called Western black teas. How to prepare Puer Shu tea leaves 2010. Usually loose leaf Puer Shu tea 2010 is served in Gong Fu style, with Yixing or gaiwan accessories. The optimal infusion temperature is about 95°C for lower-quality Puer and 85-89°C for a good mature and aged raw 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 steeping 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 nuances of flavor.
Loose leaf Puer Shu 2010 made and aged in Yunnan, it infuses into a delicious tea with a smooth, earthy, unique taste and dark brown color. It makes 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 Puer Shu tea 2010. 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 harvesting. It is therefore truly a tea fermented through a natural process and without complete oxidation, thanks to the almost immediate deactivation of enzymes through drying the leaves in a wok. The precision, care, and love with which all stages of Puer tea preparation are carefully completed give this infusion its distinctive aroma and flavor, very different from the so-called Western black teas. How to prepare Puer Shu tea leaves 2010. Usually loose leaf Puer Shu tea 2010 is served in Gong Fu style, with Yixing or gaiwan accessories. The optimal infusion temperature is about 95°C for lower-quality Puer and 85-89°C for a good mature and aged raw 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 steeping 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 nuances of flavor.
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