Extra Rare | Limited Estate Harvest | Raw Spring Crop | This uncommon and rare green PU ERH sheng variety is elegant & mild in flavor with a fresh note that lingers on the palate. Only small crops of leaves and precious tips of this special-raw Thea assamica are plucked, withered and sun dried and made available to the connoisseur of fine teas.
Serve without cream. To sweeten add just a few Rock Candy Crystals or our popular Oregon Tea Honeys # 88005.
Theine (caffeine) content: Low | Gift Tin Packaging
Suggested Water Temperature: 180 F - Suggested Infusion Time: 5 Minutes.
Preparation: Bring fresh water to the boil. Let it cool down for 2 minutes. Warm up your tea pot by rinsing it with hot water. Fill one teaspoon per 6 oz cup of this Green Tea into the preheated tea pot or preferred cup. Pour the hot water into the tea. Let infuse up to 5 Minutes and serve. Remove infuser or pour your tea into another tea-pot or thermos carafe. Using an infuser or 'Permanent Tea Filter' for your cup or pot makes it easy to separate the leaves from the beverage after steeping. Most customers like to prepare another infusion with the same leaves.
Culinary notes: Because of its fresh and lighter green tea character this Green Tea is offered as a choice with light foods, vegetarian, macrobiotic or vegetable recipes and special desserts including fruits and lighter French cheese selections.
Notes: Pu-Erh or Bolay tea from the Yunnan province is a grade of tea collected generally from the pekoe and souchong leaves of the older and wild Thea assamica. Pu-Erh and some Pou-Nei categories are specified by aging and processing method as shou (fermented) or sheng (green/raw). The unfermented pu-erh sheng variety is considered a green tea and can include precious white tips, while the shou variety is basically an aged & fermented green tea using the larger, more mature leaves from the lower part of the hea assamica. Most pu-erh teas are ready for preparation and serving after the drying or fermentation process, while some wrapped Tuo Cha (pressed cakes and bricks) may be aged for many years, and become highly collectible. Compressed Brick Tea (approx. 60tons/sq-inch) is famous as compact travel beverage and trade currency in Tibet and Central Asia since the Sung Dynasty (966-1276 A.D.). Pressed & aged pu-erh tea cakes became convenient for tea merchants and travelers as precious commodity in remote areas of the ancient trade routes. As with the plucking of all precious teas, pu-erh leaves are handled carefully to prevent damage and unwanted oxidation. Some varieties are sun-dried for wilting and moisture removal. To prevent oxidation and change of the enzyme activity, the mao cha (rough tea) then goes through the ‘killing green' process using the pan-fried metod in large woks. Source info: TeaStation & TeaFountain, Europe