Brewing difficulty: Easy
Best Season to taste: Summer
Origin: Xishuangbanna, Pu'er and other places in Yunnan
Shape: tight strips with white fuzz, dark green color, the color turns brown with time passing by.
Liquid: bright and light green.
Aroma: thick and sharp.
Taste: raw, astringent, and irritant.
Brewed tea leaves: yellow-green, smooth and soft.
Recognizing: The fresh tea leaves should be stored in a natural way after harvest. Tea without fermented is unfermented tea whose quality is very fierce and irritating. The tea which is newly-made has a strong sense of astringency and its color is light or yellow green.
Water temperature: be sure to use boiling water because Pu'er tea is very coarse.
Tea sets: it's better to use purple sand teapot or pottery and choose the pot with big abdomen to accommodate the thick tea soup.
Amount of tea: the aroma of unfermented Pu’er tea is very thick and sharp, so there will be some irritation to the stomach. You have to get accustomed to it at the beginning. Don't put too many tea leaves.
Tea moistening: Pu’er moistening is necessary. If it is the tea stored for many years, then repeat for many times with boiled water. And the water must be flushing in order to wake up the tea and eliminate the smelly odor.
Tasting notes: The medium-sized leaves, ranging in color from dark to light brown, give off the fragrance of beaten earth in the sun. The deep, very dense liquid has an astonishingly fine texture.The mouthfeel is complex, offering earthy aromas of raw beet and potato. These are mixed with more succulent notes of dark chocolate, salty caramel and ground cherries. The long finish leaves a refined mineral sweetness. This is a generous tea whose primitive beauty has been polished by time.
Recommended infusion method/accessory: The gong fu cha technique and a zhong or teapot.