A very nice intro to classic Chinese puer tea. After rinsing and then steeping 10-30 seconds, it is slightly earthy and medium-bodied with a very slight floral/sweet note. This tea is very nice through multiple steepings. This wonderful tea was made by Mr. Fu Bing Bing, who has been specializing in shou puers in Puer City, Yunnan for more than a decade.
The flavor of all puer teas evolves over time. This is because there are naturally occurring… Read more
A very nice intro to classic Chinese puer tea. After rinsing and then steeping 10-30 seconds, it is slightly earthy and medium-bodied with a very slight floral/sweet note. This tea is very nice through multiple steepings. This wonderful tea was made by Mr. Fu Bing Bing, who has been specializing in shou puers in Puer City, Yunnan for more than a decade.
The flavor of all puer teas evolves over time. This is because there are naturally occurring active micro-organisms in the leaf that over time change the aroma and the flavor of the tea. All dark teas (including puer) can be wonderful when they are “young” ie, less than 2 years old. Each year after that the flavor will get a little richer, deeper, more complex. Many people store dark teas, particularly puers, for years before drinking, because they really enjoy that more fully evolved, more complex, stronger flavor. So feel free to experiment with steeping times and storage times to find the best method to get the flavor you want from your dark tea.
Suggested Steeping Instruction: Use 1 rounded tsp (3 grams) per 8-16 oz of water, rinse leaves with 205° water for 4-8 seconds, discard rinse water. Then steep with 8 oz water at 205° for 8-20 seconds. Good for multiple steepings. Steeping for longer time periods will produce a progressively stronger cup.
Ingredients: Chinese puer tea
