Sweet Rice Raw Puerh Tea
Sweet Rice Raw Puerh Tea
Puerh and Dark Tea
Description:
This loose leaf sheng (raw) puerh is produced by Hmong people in Pingbian, a small town in southern Yunnan Province. It has a very unique sweet rice flavor that is both earthy and cooling. Its hearty taste and aroma will leave you refreshed and energized.
This loose leaf sheng (raw) puerh is produced by Hmong people in Pingbian, a small town in southern Yunnan Province. It has a very unique sweet rice flavor that is both earthy and cooling. Its hearty taste and aroma will leave you refreshed and energized.
$19.95
Basic preparation;
Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use 2 teaspoons of tea (about a quarter sized piece) per 8-12 oz of water. Steep for 2 minutes with boiling water.
If you are interested in a lighter brew try steeping at 195� Fahrenheit.
If you are interested in a stronger brew try steeping for 3 minutes.
This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.
Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use 2 teaspoons of tea (about a quarter sized piece) per 8-12 oz of water. Steep for 2 minutes with boiling water.
If you are interested in a lighter brew try steeping at 195� Fahrenheit.
If you are interested in a stronger brew try steeping for 3 minutes.
This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.
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