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Pu-erh
Teas
Pu-erh
Teas are low in tannins and have a rich, unique earthy flavor
and handles multiple steepings without losing flavor. According to
scientific studies Pu-erh teas have many health benefits.
Pu-erh Tea is the perfect tea after a heavy meal, it helps relieve
any indigestion and aids in the digestion of fatty foods. Pu-erh Tea
cleanses the blood, lowers cholesterol and triglycerides, help with
weight control and is also known to help a hangover or two.
AGED
OOLONG TEA
To
Prepare Pu-erh Tea
The best tea is only as good as the water in which it was prepared.
Use filtered or bottled water that is clear of too many hard minerals
(e.g., Calcium). Hard or distilled water can destroy a good tea.
Use 2 teaspoons (or use 1 small tuo-cha) of Pu-erh tea per 12 oz. cup.
Place the tea into a tea filter, teapot or brew basket.
Pour rapidly boiling water over the tealeaves and steep for 20 seconds.
Discard this first steeping immediately as it is not to be drunk. This
rinses the tea and prepares it for proper steeping.
Pu-erh
Teas are great for coffee drinkers. Brew long and strong 15-20 min.
This tea has the strength and flavor to match up to good cup of coffee
as well as the caffeine. For iced Pu-erh brew 30-60 min. and pour over
ice.
Pour rapidly boiling water over the tealeaves and steep until desired
strength.
Remove the tea filter from the cup or decant the entire teapot into
cups or a sharing pitcher. Reserve the tealeaves for another steeping.
Pu-erh teas are good for consecutive steepings. Increase the steeping
time after the third steeping.
Pu-erh is a town in Yunnan, China; which was once famous for its tea
trade. There are many forms of pu-erh tea (after oxidized tea) but none
are grown and processed in the town. The many "after oxidized" teas
from this region were once heavily traded and exported from pu-erh town
(which is how this tea category got its name) but through a long period
of civil unrest and disaster the tea trade diminished in the once boom
town of tea. The "Pu-erh" teas come from a tea varietal known as "Da
Yeh"(broad leaf type). Which have been propagated from pre-historic
tea trees that are as old as 1800 years old. This broad leaf variety
of tea is the camellia assamica evergreen and is best suited to warm
and humid growing conditions.
Pu-erh tea becomes alive during a miraculous process that facilitates
the development of active yeast cultures. The two beneficial yeast,
which create the unique character of Pu-erh tea are known as the yellow
and white yeast types. When the temperature of the environment is higher
(Spring & Summer), yellow yeast is in its most active state, and thrives.
This is the reason why Pu-erh tea is called "after oxidized tea". At
this time the tea cake is oxidizing. It is best to drink Pu-erh tea
in this stage.
When moisture content of the air is higher, the white yeast will become
active. In this stage, the white yeast ferments the tea and you can
smell the fragrance of aging of tea. Pu-erh tea would not be a Pu-erh
tea if the cake did not consist of both yeast. However, the active period
of both yeast may vary a little. Thus, if you smell moldy (yellow yeast)
all the time, then this indicates that cake is either immature or of
bad quality. The most reserve Pu-erh teas are aged and develop their
character over the course of many seasons. Good Pu-erh teas get better
with age, like some fine wines.
Pu-erh tea has yin (cold) energy, and as the aging process proceeds,
the energy will transfer to a more yang (warm) energy. Typically, Pu-erh
teas that are younger than 3 years old are used in Chinese medicine
to balance the Qi (energy) within people. Since Pu-erh tea is a living
tea, it is proper to store it in a place that permits a flow of fresh
air and provides a warm and humid environment.
Pu-erh
Tea
Coffee Tea
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