There are few teas more complex or unusual than Pu Erh. Produced in the Chinese province of Yunnan, this tea has a distinctly deep and earthy flavour. All tea leaves come from the same plant (Camellia Sinensis), however the different processing methods result in the different types of tea: whilst green teas are not fermented, oolong teas are partially fermented, and black teas are fully fermented, Pu Erh teas are ‘post-fermented’ – this is because after fermentation there is prolonged storage stage under high humidity. [read more]
Brewing Guide:
Carefully break off a piece of Pu-Erh, equal to about one heaped teaspoon of loose tea, and place it in a small teapot (0.2 Lit).
Fill the teapot with hot water (80ºC) and allow the piece of tea to soften for 20 seconds.
Pour away this initial infusion and leave the Pu-Erh to rest for 5 minutes in the pot.
When the leaves have softened re-fill the teapot with hot water; allow your tea to be infused for 20-30 seconds. Enjoy!
Pu-Erh leaves may be re-infused several times.
