Puerh comes from China’s Yunnan province. Shou puerh is achieved through an accelerated process of fermentation called wo dui (wet piling). It has a deep, organic and woody flavour. In this blend, the tea leaves are stuffed in a young, dried Tangerine peel from Xinui. The citrus slowly seeps into the leaves. The result is an accompanying zesty flavour.
Brewing instructions
Standard Brew
Add 1 teaspoon of tea to 250ml of boiling water. Steep for 2-3 minutes. Strain and enjoy your brew. These leaves can be reinfused multiple times. Or, you can use them for cold brew (instructions below) after the first steep.
Gong Fu Brewing
- Add 5-6g to a gaiwan (the brewing vessel).
- Pour boiling water over the tea to wash it (a few seconds). Use it to warm and wash the remainder of the teaware.
- Pour boiling water into the brewing vessel again (for the first steep). This steep should be between 10-15 seconds.
- Pour the brewed tea into a gong dao bei (cup of equality) if serving more than one guest.
- Pour the tea into cups from the ging dao bei (cup of equality).
- Pour boiling water into the brewing vessel again (for the second steep). Increase the steep time by 5 seconds.
- Repeat steps 4 and 5.
- Continue pouring boiling water into the brewing vessel for as many steeps as you like/the tea will allow. You can do this over an hour or throughout the day.
- When you have finished brewing, wash the teaware in boiling water (and vinegar if severely stained).
- Compost the used tea leaves.
