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Pu-erh
Tasting Notes: Earthy, Wood, Walnut Skin
| Tea Name | Earthy | Rich | Complex | Smooth | Woody |
|---|---|---|---|---|---|
| Wild Leaf Menghai Sheng Pu-erh 2003 | 6 | 8 | 10 | 9 | 8 |
| Lincang Shou Pu-erh 2012 | 8 | 9 | 8 | 9 | 6 |
| Emperor Shou Pu-erh 2008 | 8 | 6 | 5 | 7 | 4 |
| Jingmai Raw Pu-erh | 5 | 3 | 7 | 5 | 6 |
| Imperial Shou Pu-erh 2012 | 9 | 6 | 4 | 6 | 3 |
|
漢字 一二年勐海宮廷普洱熟茶 |
origin Yunnan |
craft shou (fermented) |
flavor notes earthy, wood, walnut skin |
|
漢字 一二年勐海宮廷普洱熟茶 |
origin Yunnan |
||
|
craft shou (fermented) |
flavor notes earthy, wood, walnut skin |
Imperial grade pu-erh teas like this one were first crafted as tributary teas for the Chinese emperor. Only young leaves were thought worthy for these imperial gifts. Crafted in Menghai County of Yunnan, this relatively young pu-erh has already developed a bold, rich body - a sign of potential for future aging.
Emperor grade pu-erhs are typically finished as shou or "cooked" pu-erhs - a process that mimics the slow gradual aging of sheng pu-erhs. The result is a tea that is malty and rich - with a robust character that brings to mind wood and walnut skins.
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| 1g | per | 1oz | at | 212°F | for | 1m |
Heavily aged or fermented teas like this are incredibly easy to brew, since they tend to have very little bitterness or astringency regardless of water temperature. We recommend starting with the instructions above, and then adjusting to your preference.
Learn the fundamentals of tea brewing and master your technique here.