Pu Erh 100g Pressed Tea Cake
Harvested from the most revered forest of Nan Nou Shan, this wonderful spring-harvested sheng (raw) puerh elicits intoxicating notes of tobacco, vanilla, wild flower honey and orchid. Nan Nou is one of the six famous Puerh mountains west of the Langcang river.
In a category of its own, Pu-erh tea undergoes a special production process during which the tea leaves are dried and rolled after which they undergo secondary microbial fermentation and oxidation. The tea is most commonly pressed into various shapes (domes, disks, bricks, etc) and the gradual fermentation and maturation process continues further during storage. The shaped pu-erh tea can be stored in order to mature the tea and let it develop more flavour, very much like maturing a good bottle of wine.
Using a pu erh knife, the tip of a paring knife, or with your hand, gently pry leaves from the pressed cake.
Rinsing the Leaves: It is common practice to rinse pu erh leaves just before steeping. Simply pour freshly boiled water over leaves, quickly swirl the leaves in the cup and strain, discarding water. Proceed with brewing.
Amount: 1 tsp per 8oz/250ml of water
Water Temperature: 195ºF/90ºC
Time: 3 minutes