Pu-erh has a sweet taste with a smooth body. This tea's flavour varies greatly with age.
Brew from 12-30 seconds at approximately 85-89°C (185°F – 192°F). Good for multiple infusions (increase brewing time slightly after each infusion).
Pu’er, Pu-erh, Puer, Po Lei, Bolay
Yunnan province of China
Pu-erh is a green tea that is oxidized after the drying stage of processing. It is because of this oxidizing that it is classified as a dark tea and not really part of the black tea family. We’ve classified it as a black since many people do consider it as such, although it really should be part of its own class. In China these teas are considered “red”.
Pu-erh tea’s flavor, much like that of wine, improves with age. Older pu-erh teas have a sweeter, smoother taste while fresh pu-erh teas are more bitter and fragrant. Despite this, many tea drinkers do prefer the taste of young pu-erh.
The quality and taste of aged pu-erh comes from microorganisms that alter the taste of the leaves (much like in cheeses and wines). How well pu-erh ages depends on how suitable the environment is for the growth of these organisms. Proper air circulation, humidity and constant temperatures all influence the teas aging process although even in the best environments quite often one batch is better than another. Proper storage ads to the endless variety of pu-erh’s flavor and its popularity among many tea drinkers.
Typically, the taste of pu-erh tea improves over time and peaks at about 60 years of age after which it decrease gradually. Saphera's high quality pu-erh tea can be aged at home by storing the tea in a dry location such as a cupboard. Paper bags or cardboard work well, so do tins. Avoid storing in plastics as these my trap humidity and spoil the tea. Pu-erh teas can also be pressed into bowl-shaped packages called toucha.