Details
Other names:ripe pu-er, cooked pu-er, black pu-er
Our USDA certified organic loose pu-er, selection of Yunnan Jingmai Mountain big leaves drying green Maocha as raw materials, super grade. Rich strong, red liquor, dense, smooth and mellow taste, pure aroma, smooth clear entrance taste. Note: the dark leaves due to fermentation.
Additional Information
| Region | Jingmai Mountain, Yunnan Province,China |
|---|---|
| Processing | Using more humidity and moisture to speed the fermentation. |
| Dry Leaf | Small twisted dark brown leaves. |
| Aroma | Pure earthy and woody aroma. |
| Flavor | Rich, strong, smooth and mellow taste. |
| Steeping | Warm up the tea ware before steeping. Rinse the leaves: Pour some hot water in the Gaiwan/Yixing Teapot, swish the leaves around a bit, and pour the water off. It really brings out the roasted smell and flavor of the tea. Then begin your infusion using the recommended directions. Gaiwan/Yixing Teapot: Use about 5g (2 teaspoons) each time ; Steep at 93°c (200°F) to 100°c (212°F) water for 50,20,20,30 second for the first four brewing; then the later is about 1 to 3 minutes. You can steep more than 9 times. All the information is based on our tea sommelier’s testing. You can change the steep time according to your personal favor but any water temperature alternation is strongly not recommended. |
