Your enthusiastic reception to last month's release of our new He Kai Shan loose-leaf green Puerh inspired us to open our reserves and offer one of the dark Puerhs we've been carefully aging in our own warehouse.
After more than twenty years of personal TLC, this tea has developed the hallmarks of correctly aged dark Puerh. It has a big, full-bodied mouth-feel, silky smooth texture and the highly prized clean and insistent earthiness that you only find on the rare occasions when optimum aging conditions have been met, sometimes called dried aging. The alternative is a moldiness that is called "wet" aging with carelessly aged tea.
The seemingly endless infusions of deep red liquor seem to stand its ground no matter how you brew it. A good quality water heated to just below boiling and steeped in your favorite Gaiwan or Yixing teapot will allow it to sing its own story.
The brewing of this great aged Puerh is
straightforward. Depending on intensity desire, select the appropriate amount
of tea either for your Yixing pot or a larger gaiwan. Flush with near boiling
water (pour water over the tea and immediately pour it off to remove impurity
and to moisten the leaves so that flavor can develop quickly). Infuse the now-moistened
leaves with near boiling water for 1-3 minutes (depending on the level of
strength you prefer). Drain into a cup or serving pitcher to enjoy.