Culinary Specialties CooksShopHere- Pu-erh: Extra Ferment

Black

Oolong

Pu-erh Extra Ferment
2010 Spring Harvest

Yunnan Province, China
Shou 'cooked' pu-erh
Uniform, well-formed large buds
Oxidized to a deep, golden caramel
Earthy, rich, and honeyed aromatics
Bronze-amber liquor

4 oz	8 oz	16 oz
20.00 Buy	40.00 Buy	80.00 Buy

This shou (cooked) Pu-erh is comprised entirely of large, elegant golden buds which are fermented in cloth bags rather than in traditional layered piles. This allows the buds to retain their length and distinctive appearance. This tea is also more highly fermented than most shou Pu-erh (for more than 70 days rather than the traditional 45 days) so that it develops a deep golden caramel color and yields a bronze-red-amber liquor in the cup. Full of earthy, rich and honeyed aromatics that is built on a super-smooth, pleasantly earthy flavor, this tea has none of the usual heavy-handed shou Pu-erh ‘dui wei’ pungent flavor. This loose-leaf Pu-erh is an incredible treat for the Pu-erh enthusiast.

Use 1 generous Tablespoon of leaf 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.