After plucking, the leaves of this Puerh wither, and are steamed, rolled, oxidized, dried and aged for 36-42 months. The added step of introducing steam allows for some moisture which will create the environment that accounts for the distinctive flavor of Puerhs while the leaves age.
This Puerh is soft and easy to drink, with no astringency. It delivers the expected earthiness of a puerh with a ripe melon overtone and hints of berries and florals.
|Brew Temperature:||195 to 200°F, or 90 to 95°C|
|Traditional Brew Method:||Gonfu style preparation: small pot, multiple infusions|
|Western Brew Method:||Brew Time: 5 minutes, 1 tsp of tea to 6-8oz of water|