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Topaz Puerh

New Mexico Tea Company
  • Spoon 1 tsp Per Cup
  • Kettle 190°F
  • Timer 2 Min
More

Hot Tea Brewing Instructions:

Bring spring or filtered drinking water to 190°F in a kettle. Add 1 tsp of tea leafs to a cup. Always pour boiling water over tea leafs and let steep 2 minutes.

Any of these variables can be changed to suit your particular palate, so experiment! Many teas can be steeped multiple times (especially green, white, and oolong). When steeping a tea multiple times increase the length of steep time slightly with each successive infusion.

Iced Tea Brewing Instructions:

1) Hot water method: For 1 gallon of iced tea, bring half a gallon of filtered water to boil in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for 2 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice to cool and dilute, then pour over ice again.

2) Sun tea: use a glass container and add 1 tsp of loose tea of each cup of water directly into the jug. Then set in the sun for a few hours, tasting occasionally to get the desired strength.

3) Cold brew: The slow cold-water-steeping method extracts natural sweetness and flavor from the tea leaf. It lessens the bitterness and tangy-ness produced by tannic acid so your tea tastes smooth and mild. Add 1 tsp of tea per cup of cold water and put in the refrigerator. When the water is chilled, your tea will be ready!

Price: $4.00

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Label Art

A cooked style pu-er, made at one of the few certified organic tea gradens in central Yunnan. Can endure many steepings, and does not become astringent. We don't expect it to gain any flavor change over time, so this is one to drink when you buy it!

Extra Info:

Production of Puerh can be traced back to the Tang Dynasty (618-907). The exotic offering was first written about in the ancient treatise, ÒBook on BarbariansÓ published after a visit to ancient Yunnan province by a Tang government official. (Evidently the Imperialists didnÕt think too highly of the provinceÕs early inhabitants.) In it he writes, ÒThe tea is yielded from the mountains beyond Yinsheng City and picked from scattered trees without processing. Barbarians of Mangshe drink tea by cooking it with pepper, ginger and cassia.Ó While this form of Puerh was certainly different from the Puerh cakes more commonly known in todayÕs world, archaeological records indicate that the same style of specialized leaf fermentation was being implemented, so the classification fits.

Which leads to the question. What exactly is Puerh? Among experts, this is a topic of fierce debate. Historically, confusion stems from the fact that Puerh tea is named after Puerh City, one of YunnanÕs old tea trading hubs. Normally, most Chinese teas are named after the various leaf styles, towns or gardens where they were produced. At the zenith of Puerh CityÕs dominance over the regional tea trade, all tea traded there was called Puerh no matter what the style or origin. For centuries, this raised questions amongst connoisseurs and purists throughout China. In order to dispel the confusion, in 2003 the Bureau of Standard Measurement of Yunnan Province defined Puerh as Òproducts fermented from green tea of big tea leaves picked within Yunnan province.Ó This in itself is still quite a broad definition, so weÕll try to break it down for you.

There are two types of tea we in the West commonly know as Puerh. Raw Puerh (Sheng tea) and Ripe Puerh (Shou tea). The difference is in the aging process. Raw Puerhs are typically fermented very slowly by being stored in cellars and aged for up to 25 years. These teas, typically priced well out of range of the average tea lover, usually reside in the collections of exceptionally wealthy Chinese tea aficionados Ð their presence on the international markets is incredibly rare. Raw Puerh vintages are characterized by warm tones of earth, damp moss and oak that shift and shape during the aging process. On the other side of the coin is Ripe Puerh, processed according to a method developed at the Kunming tea factory in 1973. The Kunming factory devised the method in an effort to make Puerh teas available to ordinary tea drinkers in China. When making Ripe Puerh, the tea is fermented over a matter of weeks under heavy wet blankets. During fermentation, the tea develops characteristics very similar to that of aged Puerh. The leaf is then pressed into a cake-like form, wrapped, dated and shipped to market. Black Puerh, as we are offering it here, is a unique variation on the typically green product. Prior to blanket fermentation, the leaf is pre-fermented using heat. Like its raw cousin, the cup is wonderfully rich with deep notes of earth, malt and gentle musk. A fabulous cup from one of YunnanÕs top Puerh producers.

Ingredients:

Organic Black tea,

Origin:

China

Q&A:

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