Introduction to Pu’er teas
Pu’er teas are known as one of the most valued teas in the world, mainly driven by the complexity of its taste, aroma and the health benefits. It is also highly prized for its natural ageing process without the artificial accelerated fermentation used for other kinds of teas. In fact, many connoisseurs appreciate Pu’er as a living tea as its flavor enhances over time. Different from Whiskeys where ageing stops the moment it is taken out of the barrels, Pu’er teas continue to age and ferment naturally which makes aged teas taste different from younger teas of the same tree. In the last curation, we brought 3 kinds of unique pu’er teas and a special tea that resembles pu’ers. This curation will share 4 more Pu’er teas from Yunnan. Hope you enjoy them!
1. 2002 aged Lao Cha Tuo Pu’er, Yong De, Yunnan, China
“Lao Cha Tou” is known as the old tea nugget, which is formed during the Pu’er piling fermentation process. During the piling fermentation, the temperature increases gradually, and they ferment via their interior enzyme and slowly becomes ripe Pu’er. During the whole process, the workers need to stir and turn over the teas about 4-5 times, so that the heat will not burn the tea leaves. During the fermentation and stirring, the tea leaves excrete pectins and soluble sugar, as such some tea leaves cling together.
Tasting notes: The nugget tea is of higher fermentation compared to the common ripe Pu’er teas. That explains the mellowness in tea soup and why its infusibility is better than the other ripe Pu’er. If the Lao Cha Tuo Pu’er is aged well, it demonstrated a mellow aged aroma without astringency and a sweet gold liquid.
2. 2014 Cha Tuo Pu’er, Yong De, Yunnan, China
This young Cha Tuo is from the same region of Yong De, but compared against the earlier aged Cha Tuo, this spring harvested tea demonstrates vastly different characteristics .
Tasting notes: Vis-a-vis to the aged nugget tea, this younger Pu’er is less mellow and contains higher levels of tannins, a slight nose of astringency and a lighter tea soup. It also contain a refreshing flora nose which is absent in the aged Cha Tuo.
3. 2015 Large Leaf Pu’er, Xishuang Banna, Yunnan, China
Large leaf Pu-ers are made from tea plants that have not been pruned and over the decades grow to become large old trees. Teas from old trees are highly prized, and are often sold at above market premium.
Tasting notes: The young dry leaves are reddish brown in color, giving the tea liquid a very comfortable woody, dry date flavor which lingers in the mouth. The tea is mellow and smooth in mouth feel with little bitterness.
4. 2015 Xin Banzhang, Yunnan, China
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