Blended Puerh Brick
$80.00 — available on subscription
The combination of Shou Cha (dark fermented Puerh, sometimes also called “finished” Puerh) leaves with a small amount of Sheng Cha (un-fermented variety of Puerh, sometimes called “unfinished” puerh) for increased complexity and added flavors results in an astonishingly balanced tea with the added liveliness and fragrance unique to good quality sun-dried green Puerh. This is a must-try new Puerh Tea for collectors and newcomers alike.
Yunnan, China: With abundant rainfall, mild climate, and fertile land, Yunnan Province has ideal conditions for tea cultivation and is known as the historical birthplace of medicinal teas.
Pre-warm a standard Gaiwan (covered tea cup); fill with 3 grams of tea, leave uncovered and steep in 80-90C water for 2-3 minutes. Drain the tea into a second cup to avoid over-steeping. Gongfu tea-brewing techniques are recommended for more advanced tea lovers. We suggest using a mid-sized Yixing teapot with thinner walls. Always adjust quantity of leaves, infusion time, and water temperature according to your personal preferences.
This puerh isn’t desirable to me in its current state. I find that the sheng doesn’t mix well with the shou, and that it certainly does not make for a balanced cup. Maybe this tea would taste okay once the sheng has been aged, but I wouldn’t choose to drink it as it is now.
I have bought this blended Puerh Brick a number of times over the years, and always found it to be good modestly priced tea. I keep it as a stand-by puerh for when the more expensive teas run out!