Pu-Erh

2 Briskness

3 Body

4 Aroma

Details: Pu-Erhs are the only truly fermented teas, and they are made in the remote Yunnan Province (where the first tea plants were found). For the traditional method (aka green, raw, and sheng), the tea leaves are made and then stored. Then, naturally occurring yeast reacts with the dry tea leaves, creating new and changing aromas and flavors. Sort of like sourdough bread, however, it takes years and decades. For this Pu-Erh, the aging and fermentation process has been sped up. The Chinese have used "wo dui" (the moist track). They pile the oxidized leaves into a heap in moist rooms, where the fermentation process is accelerated. This tea can be brewed several times. For each additional brew, please steep tea an extra 15–30 seconds.

Dry Leaves: Large, twisted, dark brown leaves, with a bit of dust on the leaves.

Liquor: Dark and murky.

Aroma: The aroma is an earthy flavor.

Flavors: Earthy and the better flavors to be found in a barnyard, like a simple Burgundy red wine. The flavors lighten and sweeten after a few brews.

Caffeine Level: Caffeinated

Body: Medium-bodied

Brewing Time: 4 to 5 minutes

Brewing Temp: 205º