Description: Aged and fermented dark teas came about as a result of transporting teas to rural areas of China’s borders, hundreds of years ago. Before transporting tea to these areas, the Chinese would compress the tea leaves into slabs and logs. Travelling on horseback and camel, the teas were exposed to moisture and began to ferment. It was discovered that this developed the flavor of the tea and it was believed that the fermentation created a tea that aided digestion and provided important nutrients. Today, Pu erh tea is a sought-after speciality that can be compared to fine wines.
The large leaves used in the manufacture of highest-quality pu-erh are plucked from the long-lived tea bushes that grow abundantly in southern Yunnan Province. The leaf used to make the pu-erh tea is sun-dried leaf. To achieve the distinctive flavor and aroma of pu-erh, the tea is heaped into piles and a controlled amount of moisture is introduced to the leaves. As the bacterial process begins to affect the nature of the tea, the piles are carefully turned and monitored as heat begins to generate within the pile. The heat combined with moisture encourages the natural bacterial fermentation integral to the tea's character and flavor.
This wonderful Pu erh tea has been aged for up to ten years before production, during which time it develops a rich and deep earthy flavor. This outstanding version of loose leaf Pu erh is a testament to the meticulous ageing and fermentation process used by the expert Pu erh producers of Yunnan, China. The brew offers a deep dark brown colour with exceptional earthy and milky notes. Milk in Chinese is “Nai Xiang” which means milk scent, so the namesake of milk pu-erh comes from its beautifully buttery, aroma. It tastes smooth and creamy – cast your mind back to those white milk bottle sweets you’d get in pick n mix – but is totally dairy free, it has been steamed above milk. This beautiful tea is a unique blend which is desired by many.
Brewing Guide: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot or gaiwan. Pour water into teapot to cover the leaves, then pour the water of - in effect you are 'rinsing' the tea. Next pour the boiling water into the teapot over the 'rinsed' leaves. Cover and let steep for 1-3 minutes according to taste (the longer the steeping time - the stronger the tea).