Lao Cha Tou Pu Erh Tea
The leaves fuse together because of the intense heat and humidity used in the puerh creation process. This aged puerh has an incredibly smooth and clean infusion with a mild earthiness and a full bodied, sweet taste.
Usually, during the production process, Shu Puer is kept for a long time in huge tanks or in big high piles. The Puer is then mixed by hand and periodically with forks. However, the bottom of the piles are hard to access. At the bottom, under the influence of high levels of humidity, temperatures and lack of oxygen, the tea leaves and buds stick together in dense clumps. In this way, this constant pressure and limited oxygen gives the tea some unique properties and a deep and velvety taste.
Water: purified or mineral water is the best.
Brewing water temperature: between 95-100 °C (203°F to 212 °F )
Used tea amount: Gaiwan/pot, 6-8grams per Gong Fu Cha; (based on personal taste)
1) Warm up- First to warm up the vessels, then to pour out the hot water;
2) Wash the tea quickly Pour the hot water into the Gaiwan/pot and pour out the water quickly, then smell the tea aroma on the lid first to enjoy the aroma.
3) First infusion- pour the hot water into the Gaiwan/pot, and steep for about 3-5 seconds before pouring out(based on personal taste);
4) Coming infusions- the steeping time for the successive infusion can be 2-3 seconds longer than the previous infusion.
This tea has a tonic effect. The tea eliminates symptoms of overeating, treats stomach ulcers and duodenal ulcers. Chinese doctors say that this Puer accelerates the metabolism, and also contributes to a decrease in the level of sugar in the blood.
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ABOUT THE AUTHOR
Karina Garcia is sales manager of JK Tea Shop, authentic Chinese Loose Leaf tea supplier, for more information, please visit our website at: jkteashop.com