Description: *
Golden Pu-erh Tea. A very special treat for pu-erh lovers. This Golden Pu-erh has been aged for five years in a dark cave in the Yunnan province. The cool, humid environment mellowing the elemental character of the pu-erh, giving it the sought after mildly earthy even musty taste. This pu-erh is aged as a cake then broken up for ease of use.

As with a fine wine, young pu-erh is considered the least valuable whereas pu-erh aged 5 years or more is highly prized. The taste of pu-erh mellows with age, but becomes more complex and interesting.

Pu-erh is a form of tea pressed into cakes, bricks or other shapes. It is oxidized slowly, through an aging process, that is thought to bring out a deeper, more varied flavor from the tea. It is the only tea that improves in flavor and value with age.

Recommended storage for this tea is a breathable (non-airtight) container away from odors under normal household conditions (relatively low humidity, moderately warm). An unglazed clay cannister is an ideal vessel. With green Pu-erh, proper aging will bring out several levels of improved flavor that get better and more varied with each year. Tea will reach full maturity in 30 years after which it should be stored in an airtight container to stop the oxidation process.

The basic brewing method for this tea is to use 1 teaspoon per 6 oz cup. Heat water until boiling. Steep for 1-3 minutes or to taste.

The Gongfu brewing method for this tea is to use 1 teaspoon per cup in a small teapot with 1 extra teaspoon "for the pot". Heat water until boiling. Steep for 15 seconds and pour off water. This is called rinsing the tea. Add more water and steep for 15 seconds. Pour water incrementally into teacups or a secondary teapot. Water at the bottom of the pot will be stronger. Additional infusions should be steeped for longer, 15 secs for the second infusion, 30 secs for the third, 60 secs, 120 secs, etc until tea is depleted. Steep longer for a stronger taste.