Plucking Season: Summer
Named after the color of its brew and the refined, balanced taste of this small leaf Puer.
Made with a good proportion of new growth tips, Topaz Puer is grown at one of the few certified oganic tea gardens in Yunnan.
The southern most province of China is recognized as one of the areas for the genesis of tea. Home to the famous Puer teas, it is well known for its ethnic diversity, festivals and mountainous landscape.
A cooked style pu-er can endure many steepings, and does not become astringent.
The history of Puer tea originates from the small town of Puer in Yunnan.
Teas shipped along the Silk Roads to Tibet, India and beyond, gained a characteristic earthy, musky aroma and smooth, sweet slightly smoky taste due to the humid environment and long journey.
A special tea processing techinque emerged to allow the leaves to continue to ferment over time, and so that the mature taste would develop at the end of the long caravan journey.
Tea scholars have also contributed that there is an inherent special characteristic in the tea plant varietal Da Ye (‘Big Leaf’ varietal of Camellia assamica). This varietal is abundant across the entire Yunnan Province, parts of Burma, Assam in India and Northern Thailand.
While classic pu-ers are made from old growth tea plants (several hundred years old, and wildgrown), cooked style pu-ers are mostly made from newly propogated plants that are cultivated every season.
The leaf processing imitates the effects of the long journeys and humid environments.
Water Temp: 190°F (88°C)
Quality of Water: Spring water
Quantity of Leaf: 1 tsp per 8oz water
Steep Time: 2-3 minutes
Dark, cooked pu-er are characterized by their rich, earthy smoothness and require higher temperature water to infuse. Their unique lack of astringency keep them from over-steeping and make them ideal for long, low-maintenance infusions and steeping Chinese style in a cup or pot.
We recommend one teaspoon of leaf per 8 ounce cup (two teaspoons for large, loose leaf), rinse the tea briefly with hot water then steep with 190 to 200 F water for 2 to 3 minutes.
This should provide at least 3 to 4 good infusions, although some Puer will give many more.