Raw Pu'er Tea, Vintage (2002)

Type: raw puer tea

Origin: tea leaves from ancient trees Ban Zhang in the Bu Lang (布朗) Mountain region; which is a complex of valleys and peaks covering approximately 1000 square km and rising to about 2000m

Vintage: spring 2002

Elevation: 1200m

It has a very complex flavor, with the smell of plum and pinewood, a taste of roasted nuts and caramel. The aroma lingers for a long while. 

After about 7 steeps, the taste becomes more light and mellow. 

Pu’ er belongs to the dark tea “ heicha” 黑茶 category. The traditional method is to let the tea undergo the complex process of graduate fermentation that allows the tea to age,  to evolve in taste, and to develop its characters and complexity.  These teas are called “shengcha” 生茶 or raw tea. 

Another method is to accelerate the fermentation process, in this process, the teas are piled up and kept moist, in a warm and dark condition; in the result of a darker colored, full-bodied tea. These teas are called “shoucha” 熟茶 or ripe tea. 

As the quality of Pu’er tea improves with age, Pu’er tea is indeed the drinkable antique.

Brewing Tips:

Water temperature: boiling water 95 degree C or 203 degree F 

Brewing time: first, rinse the tea; then, 15 to 60 seconds*

* I was advised to start with 15 sec, then adjusting the brewing time according to personal preferences

Tea/water ratio: 5 g : 110 ml water