The raw ingredients of this tea include large leaves harvested from Yunnan tea trees and natural jasmine flowers, adding a delicate, floral notes. Formed into convenient mini tuocha form (compressed tea) weighing 5-7 grams each, one is perfect for a single tea session. Inside the foil, you’ll discover a charming “nest” where white jasmine petals are impressed. Puerh’s unique aroma and taste may require some getting used to, but this Jasmine Shu Puerh offers a nice and flavorful introduction. The tea brews a dark, vibrant infusion that uplifts the spirit with a rich blend of earthy depth and floral sweetness, creating a distinctive, delightful experience.
Traditional Method (Gongfu) Vessel: Aged tea requires a yixing teapot. Water Temperature: 95-100°C (203-212°F). Brewing Time: 10-30 seconds. Steps: - Rinse and warm the teapot/gaiwan and cups. - Rinse the mini cake with a quick infusion. This is done to saturate the leaf with water and allow it to decompress. - Brew and serve.
- For every additional steeping increase time by 5-15 seconds.
Modern Method Vessel: Teapotor mug with infuser. Water Temperature: 100°C (212°F). Brewing Time: 4-5 minutes. Steps: - Place mini cake in the teapot/mug. - Steep and enjoy.
Puerh tea can be steeped up to 20 times.
Note
- Experiment with the amount of tea leaves and steeping time to find your preferred strength of brew.
- Each tea piece is individually wrapped to maintain shape and freshness. Please remove the wrapper before brewing.
The raw ingredients of this tea include large leaves harvested from Yunnan tea trees and natural jasmine flowers, adding a delicate, floral notes. Formed into convenient mini tuocha form (compressed tea) weighing 5-7 grams each, one is perfect for a single tea session. Inside the foil, you’ll discover a charming “nest” where white jasmine petals are impressed. Puerh’s unique aroma and taste may require some getting used to, but this Jasmine Shu Puerh offers a nice and flavorful introduction. The tea brews a dark, vibrant infusion that uplifts the spirit with a rich blend of earthy depth and floral sweetness, creating a distinctive, delightful experience.
Traditional Method (Gongfu) Vessel: Aged tea requires a yixing teapot. Water Temperature: 95-100°C (203-212°F). Brewing Time: 10-30 seconds. Steps: - Rinse and warm the teapot/gaiwan and cups. - Rinse the mini cake with a quick infusion. This is done to saturate the leaf with water and allow it to decompress. - Brew and serve.
- For every additional steeping increase time by 5-15 seconds.
Modern Method Vessel: Teapotor mug with infuser. Water Temperature: 100°C (212°F). Brewing Time: 4-5 minutes. Steps: - Place mini cake in the teapot/mug. - Steep and enjoy.
Puerh tea can be steeped up to 20 times.
Note
- Experiment with the amount of tea leaves and steeping time to find your preferred strength of brew.
- Each tea piece is individually wrapped to maintain shape and freshness. Please remove the wrapper before brewing.
