Culinary Specialties CooksShopHere- Pu-erh: Black River Mountain

Black

Oolong

Black River Mountain
Hei He Shan
2007 Harvest
Organic - EU Certification

Yunnan Province, China
Shou 'cooked' pu-erh
Chunky, irregular, well-formed large leaves
Oxidized to a deep cordovan brown
Rich, pungent, and earthy aromatics
Red-amber liquor

4 oz	8 oz	16 oz
15.00 Buy	30.00 Buy	60.00 Buy

This wonderful loose leaf shou Pu-erh is one of our favorites. It is what we often taste in our Pu-erh class as representing excellence in loose leaf Pu-erh manufacture.

Since we first tasted this years ago it has been a tea that we seek whenever it is available and it simply does not fail us. This manufacture of Black River Mountain Pu-erh has recently been approved for EU Organic Certification – a very difficult certification to qualify for.

You will find that this tea has a deep, full flavor – reminiscent in fact of a quality, several-year-old sheng Pu-erh: pungent but not edgy. The color is the first clue that there is a treat in the cup – it is deep brown/black and almost opaque. The aroma rises from the liquor and envelopes your palate with the positive earthiness that only a well-made shou Pu-erh can develop. This tea tastes of the years of qi that these leaves have absorbed.

In China tea enthusiasts refer to this unique flavor of Pu-erh as ‘dui wei’ and it can be positive or negative. In the case of our Black River Mountain Pu-erh, its bountiful, controlled dui wei is one of its greatest attributes – this tea sings from the cup in a deep baritone, coaxing you to drink more, but not in excess.

Black River Mountain is in the southeast corner of Yunnan Province, a very remote region near to the border with Vietnam.

Use 1 Tablespoon (2-3 grams) of tea per 6 oz of water.
Pu-erh can steep for 3-4 minutes.
More water can be added to steep a second and sometimes a third infusion.
(This is the standard Pu-erh preparation for the beverage accompaniment at dim sum).

Use water that is 195° - 210°F
Asian description: ‘turbulent waters’
That’s just at the boil - Boil the water and pour it onto the leaves

Note: Pu-erh is always ‘rinsed’ before being steeped.
This is a quick application of hot water that is poured off immediately,
and then fresh water is used for the steepings that are drunk.