Wie dieser rohe Pu Erh Tee hergestellt wird
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Pflücken
Teeblätter werden morgens von Hand gepflückt.
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Welken
Die Blätter werden auf Bambusgestellen zum Welken ausgebreitet.
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Fixierung
Die verwelkten Blätter werden erhitzt, um die Oxidation zu stoppen.
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Rollen
Die Teeblätter werden gerollt, um ihr Aroma freizusetzen.
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Sonnentrocknen
Gerollte Blätter werden auf Bambusmatten ausgebreitet, um in der Sonne zu trocknen.
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Pressen
Die verarbeiteten Teeblätter werden gedämpft und gepresst.
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Verpackung
Der gepresste Tee ist in Papier eingewickelt und in Kartons verpackt.
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Altern
Der rohe Pu-Erh-Tee wird zur weiteren Reifung gelagert.
Customer Reviews
Subtle, good quality daily drinker.
I use a bit more tea, as in 7 to 8 grams in a 120ml pot.
Rinse, first steep 5-10 seconds at 95 degrees, then i add 10 seconds each following steep. Subtle flavours, energy is noticable from the first cup, energizing and clarifying, nice effect. Bitterness is there, on the background in an acceptable way, even when steeping a bit longer. Floral & mineral tones on the forefront, making it an easy tea for beginners and still enjoyable for the seasoned drinker. Nice price/quality tea, can be brewed right away or stored for a couple of years to increase the depth of the flavour spectrum. Would buy this again.
Very nice raw Puer, with aromas of caramel, dried apricot, wet slate (which is a good sign of a mineral heavy terroir) and a hint of menthol.
In the taste, I get the apricots, cooked pear and a lot of mushroomy umami. And then in the aftertaste, I get lots of flowery honey, and the menthol/mint again, which is cooling in the throat. A good tea for summer.
For me, the best way to steep this, is around 5g pr. 100ml, I used 92°C hot water, for 20 sec, for first steep, and then 10 sec. for the next 3-4 steeps. Thereafter adding 5 sec. for each steep. That gave me a sweet, cooling aromatic tea.
Pleasant harmonious dried fruit flavors without powerful accents, pronounced at the beginning and gradually smoothing out.
For me, 5 grams with 120 ml of water at 100 °C was optimal for two people. Steep for 15 seconds and add 10 seconds for each infusion. After reaching one minute, I tripled the time and two more brews were good.
