Jinggu Aged Purple Zhi Cha Loose Leaf Puerh
Origin: Jinggu (Simao, Yunnan)
Varietal: Purple Varietal of Camellia Sinensis Assamica
Piling Method: Wet
Know your tea: Pu-erh is post-fermented tea with multiple layers of flavor complexity. Pu-erh is great after a heavy meal as a digestif and is also a liver cleanser. The purple varietal (Zi Cha) of Camellia Sinensis Assamica occurs through natural mutation. This tea was harvested in Spring 2011, wet piled in late 2011, and then aged in Jinggu (Simao, Yunnan) until October 2019. The liqueur is incredibly smooth, fruity, and light yet still yields 4-6 infusions depending. Although Pu-erh is a bit of an acquired taste for some tea beginners, this one is a well-rounded and easily palatable one. The first infusion yields slight bitterness but the subsequent ones don't.
Ingredients: 100% pure, post-fermented tea. No flavorings, essential oils or additives.
Tasting Notes: Sweet, fruity, wet autumn leaves.
Liqueur Body: Very clean, smooth, and clear rust-colored liqueur. Light-bodied for a Pu-erh.
Rinse your tea before the first infusion, to 'awaken' the leaves. You can do this by just submerging the leaves in warm water at the prescribed temperature for each particular tea, and then discarding that water. This will also preheat the vessel and prevent the water temperature from drastically falling during the infusion.
Most reinfusions require the same or higher temperatures than the first infusion because the leaves will already be moist, but the time for each reinfusion will first reduce till a certain number of reinfusions, and then it will need to be increased till you've maxed out the potential of the leaves.