Description
This raw Pu-Erh tea, also known as Sheng Pu-Erh, matures over years into a true treasure. As the only tea variety, Pu-Erh undergoes a special fermentation process in addition to oxidation, which leads to an incomparable complexity of intensely woody, earthy, or sweet aromas. The taste profile includes honeysuckle, fruit compote, quince, fresh leaves.
Brewing Instructions
In the Chinese tea ceremony, Pu-Erh tea is prepared in a Gaiwan. Alternatively, you can brew the tea leaves and pour the tea into a serving pot after the steeping time. We recommend brewing our raw Pu-Erh tea multiple times, as new notes of this extraordinary tea specialty unfold with each infusion.
- Tea Quantity: 4 teaspoons / 4 g per 250 ml water
- Temperature: 100° C
- Steeping Time (4 infusions): 1:30 min, 1:00 min, 1:00 min, 2:00 min
Origin and Processing
Sheng Pu-Erh, also known as \“raw\” Pu-Erh, represents the traditional method of Pu-Erh tea production, which relies on natural aging. This can take several years or even decades. Pu-Erh is unique because it is the only tea that undergoes both oxidation and fermentation. Production begins similarly to other varieties, but the tea then ages and ferments in a protected environment, which gives the tea its characteristic taste. On the tea farm in the remote, picturesque region of Lincang at altitudes of 1800 meters and above, tea is still cultivated in an original way. This important region in the Yunnan province, which is particularly famous for its traditional Pu-Erh tea, has offered excellent conditions for its ancient tea trees for hundreds of years due to its subtropical climate.