Also known as Pu-erh, this tea famously comes from the area of ‘Pu’er’ in China. Upon harvest, a process of fermentation begins which produces hēichá (黑茶) which translates to ‘black tea’. What we call black tea, they will call ‘red tea’ hóngchá (红茶).
This here is premium ‘ripened’ (shu) larger leaf Pu’er that has a deep and strong flavour. You will notice a world of difference between most restaurant Pu’er and this grade!
Brewing
Bring water to near boil, 90 degrees. For first infusions, 20 seconds. Steeping too long on first infusion will produce a bitter flavour. For further infusions, increase each time by around 30 seconds up to 2-3 minutes.
Cautionary
None known.
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