Tea Type: Puerh Tea
Tea region: Lincang Prefecture, Yunnan Province, China.
- Appearance: Very dark with red glints.
- Aroma: Predominant earthy and gamy notes and the related aromas (mushroom, truffles)
- Flavour: Earthy, undergrowth, gamy (leather) and mushroom (truffles) flavours. A hint of liquorice in the finish.
- Mouthfeel: Well-rounded, smooth liquor with a lingering thick, sweetness.
- Measure 3g of tea per 200ml water. Boil water to 95℃. Steep for 3-5 minutes.
Reference: Op. 501
Tips for Tea Connoisseurs
Our 10 Years Aged Cooked Puerh tea comes from Lincang Prefecture, a reputed district in Yunnan Province for quality puerh teas. Carefully processed into "maocha", the tea leaves have then been left in an ideal temperature and humidity setting to accelerate post-fermentation process in order to make this lightly fermented loose puerh tea. The subsequent 10 years of natural ageing afterwards has further developed a smooth, mellow and mature earthy flavour in the tea.
Like fine wines, the flavour of puerh tea improves with ageing and maturation. Decade-aged puerh teas are highly sought-after and collected by tea connoisseurs from Hong Kong, Singapore and Taiwan. In China, puerh tea is believed to help digestion and weight loss and it is often drunk after meals to counteract greasiness.
A great tea to accompany with your dim sum meal or even cheese platter! We tried this puerh tea with mature Gruyère and it truly enhanced the sweet, nutty, earthy flavour of the cheese.