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Puerh - Cake
2002 Collector's Reserve Bing Cha
It has been said that Puerh appreciation separates the true tea connoisseurs from the mere dilettantes. If we have to assign a point where this parting of the ways takes place, it is probably around the release of this tea. On the one hand are the poor mislead folks who have been drinking a vague infusion of leaves smelling like a moldy basement, and on the other the discerning people who appreciate the way of tea and the depth of expertise it takes to capture the essence of nature's flavor. Our 2002 Private Reserve is a rapture of the senses: a splendid balance of earthy, musty flavors and complex flavors reminiscent of Black Yunnan. The cup is a bright deep-red with an orange undertone and a gold rim, which a distinctive sign of quality. Wood, air, metal, water, earth "the five elements" are all in balance in this wonderful tea. This is a unique opportunity to discover a great tea and to start or to add to your tea collection.
To prepare Puerh tea from cakes or bricks break off a small piece and gently crumble it into a teapot or gaiwan. Quickly flush (cover the leaves with hot water and pour it off) and appreciate the aroma of the wet leaves. Then infuse with near-boiling water for 1-3 minutes and serve. Puerh tea generally may be re-steeped 3 or 4 times.
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