Our organic and Fair Trade Certified Special Grade Pu-Erh Tea offers an excellent representation of superior-quality loose grade pu-erh teas manufactured using the Shu Cha or "cooked" method of production. This organic Chinese tea hails from the Jing Mai Mangjing region of China's southwestern Yunnan province, made from the antique organic tea trees found there - some of the world's oldest living tea trees. The medium-sized, tightly-rolled leaves of this organic pu-erh render a rich, dark brown infusion, with mellow earthiness and good body.
Ingredients: organic Chinese pu-erh tea
Serving Size: one teaspoon per 8 oz cup of water
Posted by Unknown on 2nd Jun 2012
I am somewhat of a tea drinking novice but have been trying many different teas over the last several months and this is the first one that I felt the need to comment on immediately. What a pleasant surprise I had upon tasting! Definitely worth the $6 sample price to try.
Posted by Unknown on 9th May 2012
Having recently tried the regular Pu Erh and the Ancient Green, this was quite an unexpected flavor change from the previous two. It is very smooth, slightly sweet and has a very earthy flavor as well. I can't say I would want to drink this daily, but it is a surprising change from your average tea.
Posted by David McCormick on 3rd Nov 2010
This tea is absolutely delicious! Move over gunpowder I have a new favorite!
Posted by Jason Walker on 31st Mar 2009
w/lighter body. I appreciate the added contribution of Fair Trade and the ability to re-steep this tea several times. This pu'er has a lighter body than others so is more suited for those who want a gentler shu pu experience. View the complete video review at walkerteareview.com
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one teaspoon per 8 oz cup of water
Water temperature: use water that has been heated to a full rolling boil (212° F)
Steeping time: 5-10 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our step-by-step guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
A Chinese tea egg is a traditional snack food commonly sold by street vendors or in markets throughout Chinese communities. It’s a hard-cooked egg steeped with tea leaves and traditional Chinese spices, which adds a savory, slightly salty tone to a normally neutral flavored source of protein. Try serving these sieved over roasted fresh asparagus or a salad of spring greens, deviled with whole-grain mustard and cream fraiche, mashed with olive oil and sea salt, or stirred into a sauce gribiche. Check here to view the full recipe for Chinese Tea Eggs!
Produced only in China, pu-erh processing is a closely guarded secret. Each tea garden has a unique recipe and prides itself on its own distinctive creation. Properly cared for, pu-erh tea is actually alive as enzymes in the tea are allowed to age, greatly enhancing the tea’s flavor over time. This is accomplished by introducing a small amount of moisture at the end of the manufacturing process and allowing the retention of that moisture in the final tea leaf; then aging the leaf in a controlled environment. Pu-erh is the only “aged” tea, and can be fully-oxidized like black tea or unoxidized like green tea. Qing Cha (sometimes referred to as “raw” or “green” pu-erh) is the oldest and most famous version of pu-erh processing. Shu Cha (“ripe” or “cooked” pu-erh) is an accelerated version of Qing Cha that was developed in 1972 to help meet consumer demand. Both methods can produce an excellent tea that improves in value and taste with time, and can be finished as loose leaf tea or pressed into shapes.
Pu-erhs that have been aged for 10, 15 or even 25 years and beyond are typically unavailable outside China and served only to high ranking officials and dignitaries.
For information on other traditions or to submit your own tea tradition visit our Tea Traditions section.