Pu Erh (Gam Fei Cha)
Dark, fine leaf. Earthy tart taste. An acquired taste. Pu Erh is to tea, as what stilton is to cheese.
Pu Erh tea is a post-fermented black tea produced in Yunnan, China. The process of making this tea is a little different from most black teas, as when the leaves are heated the enzymes are not completely deactivated. The tea is then stored in a high humidity environment which means the leaves continue to ripen. Similar to wine, high quality Pu Erh can been 'cellared' until it reaches the desired maturity. Sometimes up to 60 years. It is then incredibly precious and sort after.
Warm the teapot and teacups
Use fresh water- better still use spring or filtered water
Water temperature 90c - Or boil the jug & let cool for about 5 mins
Use 1 tsp per teacup (200ml) - 1 heaped tsp per mug
Steep tea for 3 minute.
If a stronger brew is required use more tea
Traditionally drunk on it's own, however try with milk and sugar.
Ingredients: Aged black tea