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2004 First-Grade Loose Cooked Pu'er
Originally, Pu'er was the principle commodity along the famous ancient tea trading route, and, with the gradual deepening of Chinese tea culture, Pu’er quietly spread across the globe. The standard dim sum complement, Pu’er has been rediscovered in the West for its health and dieting properties, in addition to its great taste.
Our First grade pu'er is a fantastic version using a recipe with many years of experience and appreciation behind it. The flavors produced are subtle for a cooked pu'er variety, yet they contain a certain richness that only a high quality aged pu'er can show. The key to a great pu'er such as this one is it's overall lasting balance from one infusion to the next. This one in particular holds up quite well, both for drinking now or aging. Yixing Pot Incorporating both beauty and elegance, Yixing clayware is renowned for being the ideal vessel for Chinese tea steeping. mouse over icons to see instructions Instructions: For gongfu-style tea tasting, fill the vessel with one and a half teaspoons of tea leaves (usually about 7g for a regular-size Gaiwan) and pour on the hot water for a quick washing. Discard the water and gently pour on the hot water again and let steep for 10-20 seconds. Decant and serve! Increase the steeping time gradually with each additional infusion.
Gaiwan Yixing Recommended vessel(s) Temperature: 212°F ( 100°C ) View Recommended Steeping Methods
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