Hoe deze rauwe pu erh thee is gemaakt
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Plukken
Theebladeren worden 's ochtends met de hand geplukt.
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Verwelken
De bladeren worden uitgespreid om te verwelken.
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Fixatie
De verwelkte bladeren worden verwarmd om oxidatie te stoppen.
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Rollen
De theebladeren worden gerold om hun aroma vrij te geven.
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Drogen in de zon
Gerolde bladeren worden uitgespreid op bamboe om te drogen in de zon.
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Compressie
De verwerkte theebladeren worden gestoomd en geperst.
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Verpakken
De geperste thee wordt in papier gewikkeld en verpakt in dozen.
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Rijpen
De rauwe pu erh-thee wordt opgeslagen voor verdere rijping.
Customer Reviews
The aromas are quite fruity and floral - jasmine. It tastes of honey, ripe plums and a hint of mint. Aftertaste is long lasting of jasmine flowers and candy-sweetness. There is some minerality after the first 5 or so steeps, but it is nice and not overpowering. It´s not overly complex, but very good for the price!
It lasts a lot of steeps - I got around 12 from 6g in a 100ml gaiwan.
I brewed it at 94°C and had almost no astringency or bitterness from this tea, which I think makes it a good tea for those who are just beginning in Raw Puers. But it can easily handle boiling water, for those who likes a little more oomph.
Very cheap and tasty
Quite a nice tea. Vegetal, light mossy notes with a slight almost smoky woody flavour followed by a long sweet honeyed finish. A smooth and calming cup.
