About this tea
This vintage tea consists of aged shu Pu'er that is compressed into a cake and packed in traditional bamboo leaf bundles called a tong. This reserve Pu'er tea is released only when it is ready. A deep garnet infusion with a dense, opaque liquor bears a mellow sweetness that drinks remarkably smooth with a rich earth body. There are two types of Pu'er tea: sheng (raw, green) and shu (ripe, dark). Both originate from a rustic sun-dried green tea called shaiqing. Shu Pu'er is made by pile-fermenting shaiqing teas over a period of 85-120 days. Ancient Pu'er Palace is our top grade of shu Pu'er, and is made using leaves picked from ancient tea trees that are hundreds of years old. Like fine wine, Pu'er tea has the ability to be aged and released in vintages. Young shu Pu'er teas (2-3 years) typically have an assertive body and bold strength. The body and mouthfeel become richer and more integrated as the shu Pu'er continues to age from 4-8 years.
Organic pu'er tea
Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.
Chip the cake carefully with a pick or Pu’er dagger.
Add 8g - 9g to a Gaiwan or Gongfu Teapot (per 150ml-200ml).
Use 212°F boiling water.
Briefly rinse leaves for 5 - 10 seconds. Decant and discard this rinse infusion. Proceed to infuse the tea using boiling water. Enjoy each infusion individually and savor the flavors of each round.
Decant 1st, 2nd, 3rd and 4th infusions after 45 seconds. The tea infuses fast and gives out its strength in the beginning of the session. Brew the tea several times until the taste weakens. Increase the infusion time to your taste preference after you become familiar with the tea.
March - June
Various broadleaf Assamica and indigenous cultivars