Earth Pu'erh Tea - Shou - 2012

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Earth Pu'erh Tea - Shou - 2012

23.00

$2.09 Per Cup

50 Grams (1.76 Ounces) / 11 First Steeps

Origin: Nannuo Mountain, Yunnan, China

Farm Name: The Li Family

Farmer: Li Shu Lin

Cultivation Method: All Natural (this is an understatement)

This ripe style (Shou) of Pu'erh tea is in loose leaf form (Maocha) instead of the Pu'erh cakes or bricks that are normally found.  Mr. Li handcrafts his Shou Pu'erh in very small, 10 kg batches, at his farm.  This particular lot comes from trees that are less than 20 years old that Mr. Li planted himself.  This tea is much more mellow than its 2015 counterpart and has a light and extremely clean earth taste to it with a cooling aftertaste. The brewed tea has a very clean and clear amber red color (not cloudy like a lot of Shou Pu'erhs) to it and it smells of earth with a hint of chestnut.

Mr. Li's land by Nannuo Mountain in Yunnan is at 5,900 feet (1,800 meters).  To say that Mr. Li's teas are grown with all natural cultivation methods is quite the understatement.  Mr. Li is the ultimate all natural farmer and he believes that if you do anything to try and help the tea trees grow that you are adversely affecting the taste of the end product, the tea leaves.  You won't find him doing anything to help his tea trees out, he simply lets nature take its course.  Mr. Li is a very skilled tea maker who learned the trade from his father who was a famous Yunnan tea master.  He combined these skills that were handed down to him along with skills that he picked up while working in a large scale Pu'erh factory to create the process to create his small batch Shou Pu'erh tea.   He uses a very unique process for this and it is quite time consuming and complicated as it is a handmade shou.

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Steeping and Storage

Use 4.5 grams (4 heaping teaspoons) of loose leaf tea per 6 ounces of water.  For the standard steeping method, first rinse the leaves (pour hot water over the leaves and promptly dump out the water) then steep for 1 minute with the water at 205 degrees.  Can be re-steeped up to 10 times.  For subsequent steeps, add 30 seconds to a minute to the time.  For the Gongfu steeping method, first rinse the leaves (pour hot water over the leaves and promptly dump out the water) then steep for 15 seconds with the water at 205 degrees.  Can be re-steeped up to 10 times.  For subsequent steeps, add 15 seconds to the time.

Keep in mind that these steeping instructions are merely a suggested starting point.  Everyone has different tastes and preferences and you can adjust the amount of tea used and the steep time accordingly.  If you would like your tea to have a stronger taste, add more tea leaves.  Conversely, if it is too strong, use less tea leaves.  It is quite fun to play with the temperature of the water and the steep times to bring out different tastes and textures in the tea!

Loose leaf tea should be stored in a cool, dark, and dry environment away from strong odors that the tea will most certainly absorb (do not store in the refrigerator or spice cabinet).  It is best to store it in an air tight container as this will reduce the amount of oxygen that interacts with the tea and thus preserving its life.