Feature:
Type: There are two types: raw Pu’er and cooked Pu’er. The former requires aging and fermentation, while the latter has been artificially fermented.
Appearance: Usually pressed into cake, brick, tower or loose tea.
Color: The color of the tea soup changes depending on the year and degree of fermentation, and can range from golden to reddish brown to almost black.
smell:
Raw Pu’er: New tea has a strong bitterness and becomes sweeter and mellow as it ages.
Ripe Pu’er: Usually mellower, with an earthy or barky flavor and a rich mouthfeel.
odor:
Raw Pu’er: New tea has a herbal and woody aroma, which becomes richer after aging and may have floral and fruity aromas.
Ripe Pu’er: Has a special smell of ripe bark or earth.
Origin:
China
How to make tea:
Tea set: It is recommended to use a clay pot or porcelain pot.
Amount of tea: It is recommended to use about 5-8 grams of tea per 150 ml of water.
Water temperature: Use hot water close to the boiling point (about 95-100°C).
Wash the tea: First brew it with hot water for about 3-5 seconds, then pour out the tea soup.
Brewing time: about 20-30 seconds for the first brew, then increase by 10-15 seconds each time.
Brew tea multiple times: Pu’er tea can be brewed multiple times, usually at least 6-8 times.
**Pu’er tea is a very layered and varied tea, suitable for slow tasting and exploration. As it ages, its taste and smell change dramatically.
