Imperial Pu-er Tea- Organic

This is a fantastic Shu or cooked Pu’er from Jing Mai Mountain in the southernmost tip of Chinas Yunnan province. This area is fast becoming one of Chinas most popular areas for producing pu’er, green and white tea.  Cooking pu’er originated as a way to imitate raw aged pu’er (sheng) by exposing the processed leaves to hot and humid conditions accelerating the fermentation process. This can take up to 1 ½ - 2 months to complete.  This full bodied tea is earthy and has a little woody note that also has a thick rich and smooth finish.   Perfect for late fall and wintertime drinking.

Region: Jing Mai Mountain, Yunnan province China.

Steeping Guide:

Teaware: Glass or ceramic Gaiwan

Amount: 3g /1½ teaspoons

Temperature: 100°c (212°F)

Steeping Time: We suggest that you rinse your tea leaves before enjoying them, simply add water to the leaves and discard. This wakes them up and they are ready to go. For your first steep, we suggest a 30-50 second steep. For the second steep 10 seconds is best, simply add 5 seconds to each of your next steeps. This will allow you to experience the full range of tastes the leaves have to offer.

*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can be steeped 4 times.