Topaz Shou Puerh
DESCRIPTION
This special, supreme quality aged Puerh brews to a deep golden red and has a rich, full, woodsy flavor which is hearty without ever being over-powering, it produces a pleasant, mellow after-taste. The flavor of this dark amber tea begins with the bright earthiness unique to aged Puerhs and then smooths out into a long, mellow finish. Puerh is considered best by most connoisseurs when it has been properly aged. The aging process often take many years. However, the tea can be prepared and enjoyed at any time during that process. This exceptional Puerh is a fine example of the remarkably smooth, balanced flavor that un-equaled by any lesser Puerhs.
GROWING REGION
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.
BREWING SUGGESTIONS
Topaz Puerh is a versatile tea which may be prepared with many different pieces of equipment, including a regular full-sized teapot, individual steeping cups or gongfu style in a small Yixing pot. The Yixing teapot best demonstrates the unique properties of this tea, and thus is the preparation we recommend. Fill a small pre-warmed Yixing teapot about a quarter to a third full with tea leaves, cover with near boiling water and infuse for between 1-3 minutes depending on desired intensity. The brewed tea will be anywhere from dark red to completely black in color. Pour out into a pitcher or directly into warmed tasting cups and enjoy. Topaz Puerh may be infused two or three more times by maintaining the water temperature and increasing the steeping time. Always adjust quantity of leaves, infusion time, and water temperature according to your personal preferences.
According to Mr. Fong, I was his first mail order customer back there in early 1994 so I’m a little biased about his teas. I have already submitted a review of this tea but there’s more to say as I just got a half pound of it in the mail today. This tea has aged exceptionally well over the many years since it was harvested and it continues to be one of my all time favorites. I cup a lot of Puerhs through the years but the two I always come back to are this one and Imperial’s 2002 Collectors Reserve Bing Cha Cake. Thank you, Roy, for all the hard work you do to procure these items for us. Frank Hadley Murphy Author: “The Spirit of Tea” and the irreverent “Tea Fried Brain”.
I’ve been partaking of Roy’s Topaz Pu-erh ever since he first got it years ago. I’ve tasted all the different subtle nuances of the tea mature over the years and it still continues to be one of my all time favorite Pu-erhs. Yay, Roy! Thank you. Frank Hadley Murphy Author: “The Spirit of Tea” and the irreverent “Tea Fried Brain”.