Varietal: Camellia Sinensis Assamica
Know your tea: Pu-erh is post-fermented tea with multiple layers of flavor complexity. Pu-erh is great after a heavy meal as a digestif and is also a liver cleanser. This loose-leaf Ripe Pu-erh was wet-piled in Menghai and aged for 4 Years and then cured inside a tangerine shell for several months, thus adding to the flavor complexity.
Ingredients: Tangerine Peel, Ripe Pu-erh Tea
Tasting Notes: Grass jelly, fruity, earthy, mushrooms
Liqueur Body: Deep reddish-brown with viscous sweetness.
We encourage you to experiment with the amount of leaves, amount and temperature of water, and infusion times to reach your preferred strength of tea, but here's a suggestion for this particular tea:
Pro Tip: Rinse your tea before the first infusion, to 'awaken' the leaves. You can do this by just submerging the leaves in warm water at the prescribed temperature for each particular tea, and then discarding that water. This will also preheat the vessel and prevent the water temperature from drastically falling during the infusion.
Most reinfusions require the same or higher temperatures than the first infusion because the leaves will already be moist, but the time for each reinfusion will first reduce till a certain number of reinfusions, and then it will need to be increased till you've maxed out the potential of the leaves.