Origin: Yunnan Province, China
Description: Pu-erh is a fermented tea produced in Yunnan Province. It is the only tea that uses microbial fermentation to process and oxidize the leaves. If done in the traditional manner, the tea is pressed into brick forms after the first stage of fermentation, where it would continue to ferment and deepen with flavour as it ages.
This raw or “green” Sheng Pu-erh was plucked in the Village of Xiao Hu Sai from Da Xue Shan tea bushes in Autumn 2019 and pressed into mini tuos of texture-rich shades of brown, green, and silver leaf. Once compressed the “freshness” of the leaves are preserved, although they continues to ferment and develop further rounding of flavours for a robust, aromatic and lively steep.
Tasting Notes: The aroma is sweetly earthy with a hint of fruit blossom perfume and notes of peat, and the liquor is a rustic green-orange. Taste is refreshing offering a steamed-green vegetal sweetness and clean metallic tones. A mineral finish and pleasant lingering astringency. One can enjoy a number of infusions holding these flavours and aromas and each steep and re-steep reveals something new as well, showcasing the living leaf quality.
Brewing Instructions: 5-7g per wrapped cake. Use 100ºC water. Steep 1 nugget per cup (250mL) of water for 1-1.5 minutes.
Leaves will re-steep multiple times - keeping second steeps short as well is recommended.
Subscribe to our Monthly Newsletter + Receive 10% OFF your first purchase
Find out about special tea and ceramic releases, events, sales, and learn more about tea culture + tea growing at Westholme and around the world.