Pu-Erh is one of the oldest varieties of tea, originating in the Yunnan province of China, the very birthplace of tea, where the first tea plants were discovered in the wild and later cultivated. The truly unique, earthy, mineral-laden flavor of Pu-Erh belies its definitive smoothness. Pu-Erh is one of the only teas to undergo an aging process, sometimes even in Himalayan caves. During the aging process, a culture is introduced to the tea and over time enzymes develop in the tea, which are purported to be the cause of its digestive properties. When consumed with or after a meal, it has remarkable powers for breaking up oil and fat in the digestive track, not to mention soothing the sting of spice. Due to the minimal tannic content in Pu-Erh, it rarely becomes bitter when steeped for long periods like other tea and is intended to be steeped multiple times. Today, Pu-Erh is a staple in the diets of many people in Yunnan, Tibet and Nepal.Tuocha – A cooked Pu-Erh that is shaped into small nest-like cakes and wrapped in paper, Tuocha is one of the most popular forms of Pu-Erh – cooked or raw. Earthy and smooth. Come in for a pot after your next big meal.
Pot: 6.50 Large Cup: 3.75/ Small: 3.50 Loose: 4/oz
Golden Pu-Erh - A darker and fuller-flavored brew than the Tuocha, Golden Pu-Erh is a cooked loose leaf Pu-Erh exhibiting an earthiness reminiscent of clay. Surprisingly smooth, this tea stands up to several steepings.
Pot: 6.25 Large Cup: 3.50/ Small: 3.25 Loose: 4.50/oz
Chen Nian
Ripe Brick, 2002 - From Meng Hai, China, large mature
leaves pressed and aged bring about a refinement of tannins that develop more
of a sweet taste with the damp aroma indicative to a quality Pu-Erh. The color
is a rich dark burgundy with a taste that is smooth, rich and thick. Several
brews are recommended and reflect the crispness of fresh forest floor after the
rain.
Pot: 7 Large Cup: 4/ Small:
3.75 Loose:
4.75/oz