Puer shu in loose leaf 2010 made and aged in Yunnan, it infuses into a delicious tea, which has a smooth, earthy, unique flavor and dark brown color. This tea has a wide range of benefits and is renowned for general well-being. It makes a deep red brew with a fragrant sweet, woody aroma and a delicate earthy depth with complex floral notes and a lingering hint of honeysuckle on the finish. Place of origin Simao, Puer, Yunnan, China. Production Puer shu loose leaf tea 2010 Harvested in July 2010 by hand from ancient tea trees, Puer is a microbiologically fermented tea obtained through the action of microorganisms present on the leaves at the time of harvest. It is therefore really a fermented tea by natural process and without complete oxidation, thanks to the almost immediate breakdown of enzymes by drying the leaves in the wok. The precision, care and love with which all steps in the preparation of Puer tea are carefully completed give this brew its distinctive aroma and flavor, quite different from so-called Western black teas. How to prepare Puer Shu Leaf Tea 2010 Usually Puer shu Tea in 2010 loose leaf is served in Gong Fu style, with Yixing or gaiwan accessories. The optimum infusion temperature is about 95 °C for lower quality Puer and 85-89 °C for good, mature, 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, the quality of aged Puer can produce many more infusions, with different shades of flavor.
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Puer shu in loose leaf 2010 made and aged in Yunnan, it infuses into a delicious tea, which has a smooth, earthy, unique flavor and dark brown color. This tea has a wide range of benefits and is renowned for general well-being. It makes a deep red brew with a fragrant sweet, woody aroma and a delicate earthy depth with complex floral notes and a lingering hint of honeysuckle on the finish. Place of origin Simao, Puer, Yunnan, China. Production Puer shu loose leaf tea 2010 Harvested in July 2010 by hand from ancient tea trees, Puer is a microbiologically fermented tea obtained through the action of microorganisms present on the leaves at the time of harvest. It is therefore really a fermented tea by natural process and without complete oxidation, thanks to the almost immediate breakdown of enzymes by drying the leaves in the wok. The precision, care and love with which all steps in the preparation of Puer tea are carefully completed give this brew its distinctive aroma and flavor, quite different from so-called Western black teas. How to prepare Puer Shu Leaf Tea 2010 Usually Puer shu Tea in 2010 loose leaf is served in Gong Fu style, with Yixing or gaiwan accessories. The optimum infusion temperature is about 95 °C for lower quality Puer and 85-89 °C for good, mature, 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, the quality of aged Puer can produce many more infusions, with different shades of flavor.
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