Quantity
Use 2gr of tea per 150ml of water.
Temperature
For the optimum infusion use 85°C <185°F> water.
If you like milk, use water at 100°C <212°F>
Brew Time
Infuse for 1 – 3 minutes, tasting regularly.
Enjoy
Sip hot or top with ice for iced tea
Five years in a cave in Yunnan Province have been used to mature this golden Pu-erh. This ageing process has slowed in a setting with moderate humidity.
Like young Pu-erh, this tea has a raw, natural quality (aged about 1 year). Like young wine, young Pu-erh is not highly valued, but Pu-erh that is 5 years old, or more is. Pu-erh’s flavour improves with age, making it more approachable to those with more western palates.
Some customers have suggested adding chrysanthemum flowers to Pu-erh in order to improve its flavour. In reality, tea shops in southern China and Hong Kong provide this blend. Kambootcha is comprised primarily of Pu-erh.
The tea leaves are harvested, rolled, and sun-dried before being steamed and compressed into cakes. As a Pu-erh, this one is in pieces to make it more manageable (i.e., the cakes have been split up). Because heating creates some moisture, the tea takes on a musty and earthy flavour when crushed (without drying) into the cakes. The greatest Pu-erh is mouldy to some degree since that’s how it naturally dries.
This Pu-erh is then aged for a long time.
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