Pu-Erh is an ancient tea from Yunnan, China. Harney & Sons' version of Pu-Erh is dark, savory cooked pu-erh that makes for a striking brew -it is Pu-Erh Shou style. Shou Pu-Erh is different from Sheng Pu-Erh in that it is fermented before it is packaged, compressed or sold for consumption. This tea can brewed several times, for each additional brew, please steep tea an extra 15-30 seconds.
Pu-erhs are the only truly ferment teas and they are made in the remote Yunnan Province (where the first tea plants were found). For the traditional method (aka green, raw, and sheng), the tea leaves are made and then stored. Then naturally occurring yeast react with the dry tea leaves, creating new and changing aromas and flavors. Sort of like sourdough bread, however it takes years and decades. For this Pu-erh, the aging and fermentation process has sped up. The Chinese have used the "wo dui" (the moist track). They pile the oxidized leaves into a heap in moist rooms, where the fermentation process is accelerated.
|1 lb of loose leaf tea
|Large twisted dark brown leaves, with a bit of dust on the leaves
|Earthy and the better flavors to be found in a barnyard, like a simple Burgundy red wine. The flavors lighten and sweeten after a few brews.
|3 to 4 minutes