365 Challenge > Day 12 - Cooked Pu-erh tea 2013


Cooked or ripened pu-erh tea also known as shu pu-erh goes through the following long process:


Green large-lead tea leaves --> fixation --> twisting --> drying --> classification --> pile fermentation in moisture --> airing --> pressing/compressing into tea cakes --> aging


What make this tea has a little extraordinary is that its pile fermentation process was for 55 days which is above the usual duration of 45 days. This pu-erh is very affordable, and I bought it based on good reviews. While it offers a good value for money, it does not take long to realise that the leaves are not the top quality.

Having said that, it still provides a good earthy aromas of a decent shup pu-erh without tasting off. It also gives a clear dark red liquor colour which indicates that it is not a bad deal. I am also positive that its taste will improve in the years to come.


If you like pu-erh tea and consume it regularly and you are on a tight budget, you might find this tea satisfactory and even enjoyable.


Tea Profile:

Type: Pu-erh

Origin: Menghai, Xishuangbanna, Yunnan

Harvest time: 2013

Leave colour: Dark maroon

Liquor colour: Clear, dark red

Tea aroma: Earthy

Tea taste: Slightly bitter with sweeter aftertaste

Steeping/brewing: You can use around 100°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.

Shelf life: 10 years and more (to improve shelf-life store the sealed tea leaves in a dry, ventilated place with low temperatures and away from odour)

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