The Tao of Tea, Pure Leaf, Organic, Teaware, Herbs, Yixing

2002 Tibetan Puer
Pu-er - Zhuan Cha "Brick Tea" Selections

Native Name: Zhuan 'Brick' Cha

Origin: Southern Yunnan, China

Introduction: One of the dark, cooked-style puer tea bricks we offer. Made by roasting, sundrying, steaming, and then heavily oxidizing the tea leaves. This style of Puer tea attempts to mimick the natural aging of tea leaves that have made Puers well known. In earlier times, Tea used to be transported from various places in Yunnan to the small town of Puer for processing. After processing it was shipped along the Silk trade route to Tibet, India and beyond. Along the way on the caravans, the tea would develop a very characteristic musky, earthty flavor profile due to the high humidity and time of travel.

Similar to wine, Puers increase in value over time. Like other Puers made with this process, it should age well, if stored in a dark, humid environment. Clay jars are ideal for this purpose, as they allow the leaves to 'breathe' and mature. Although this Brick is already heavily oxidized, we expect it to mellow-out over the years. A brief 'steaming' every 4-5 months may help in its aging.

Dark, highly fermented tea leaves with lot of earthiness. Very mature taste.

Limited availabilty.

Size: 5.75 inches x 4 inches. 250 grams

Ingredients: compressed Tea leaves

Brewing Suggestions

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
180°F-200°F (82°C-93°C)	Best with Spring water	1	2-3	3-4

To learn about Water Quality click here

Dark, cooked pu-er are characterized by their rich, earthy smoothness and require higher temperature water to infuse. Their unique lack of astringency keep them from over-steeping and make them ideal for long, low-maintenance infusions and steeping Chinese style in a cup or pot.
We recommend one teaspoon of leaf per 8 ounce cup (two teaspoons for large, loose leaf), rinse the tea briefly with hot water then steep with 190 to 200 F water for 2 to 3 minutes. This should provide at least 3 to 4 good infusions, although some pu-er will give many more.

To enjoy the tea “Chinese style”, merely place a few leaves at the bottom of a cup or teapot, add hot water, and cover. After a couple minutes or so the leaf will infuse and sink to the bottom of the vessel allowing you to drink or pour from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.


Purchase Options
Each - $ 25.00