GOLDEN PU-ERH - 5 Years Old - RARE
(China Special Black Tea)
Country of Origin: China
Region: Yunnan Province - P’uerh Prefecture
Shipping Port: Hong Kong
Grade: Pu-erh 5 year vintage
Altitude: 2000’ – 4000’ feet above sea level
Manufacture Type: Pu-erh special method
Cup Characteristics: Hint of mustiness with a bit of earthy character
sometimes described as old or elemental. Compared to young pu-erh this
tea is quite mild.
Infusion: Dull with a hint of pu-erh brightness, black
Luxury Ingredients: Pu-erh tea
Golden Pur-erh has been aged for five years in a dark cave in Yunnan
Province. This aging process in a relatively high humidity environment
has mellowed the elemental character of the tea when compared to young
Pu-erh (aged about 1 year). As with wine, young pu-erh is considered the
least valuable whereas pu-erh 5 years or older is more highly prized.
Interestingly the taste of pu-erh becomes more mellow with age and
perhaps more acceptable to the western palate. Some consumers have
recommended that pu-erh be blended with chrysanthemum florets to make
the taste more acceptable. In fact this blend can be ordered in
teahouses in southern China and Hong Kong. For Kambootcha lovers -
Pu-erh is the main ingredient.
This tea is famed for its medicinal properties. The leaves come from the
Yunnan Dayeh variety of tea tree - which is purported to be closely
related to the original tea tree of pre-glacial times. During the 1200’s
the troops of Kubla Khan are said to have introduced Pu-erh to the rest
of China for its medicinal value. Pu-erh is often taken for relief of
indigestion and dysentery but has also been reported very useful in the
reduction of cholesterol. Kunming Medical College claims that pu-erh can
lower cholesterol by 17 percent and triglycerides by 22 percent. They
may have been slightly over zealous about the properties of pu-erh as a
University in Berlin and another in France found that the claim was
perhaps overstated. A study in Japan indicated that all tea lowered
cholesterol and that pu-erh was more effective than green tea. Other
followers of ‘Chinese tea for health’ report that pu-erh can; “cut the
grease, help digestion, promote body fluid secretion, quench the thirst,
invigorate the spleen and dispel alcoholic toxins” Whether pu-erh is
effective or not for the various claims that researchers and tea
drinkers make, has not been firmly established; but what is certain is
that pu-erh is rather unusual and has properties many other teas do not
The method of production is: The tealeaves are picked, rolled, withered
in the hot sun, after which they are steamed and pressed into cakes.
(This p’uerh is broken up out of the cakes to make it easier to deal
with). The steaming process generates some moisture and when compressed
(without drying) into the cakes, in the course of time the tea takes on a
musty and earthy character. Pu-erh that gets somewhat moldy before it
naturally dries is considered the best. Pu-erh is then stored for years.
As with wine, young pu-erh is considered the least valuable whereas
pu-erh 5 years or older is more highly prized.
Hot tea brewing method: Bring freshly drawn cold water to a rolling
boil. Place 1 teaspoon of tea for each cup into the teapot. Pour water
into teapot to cover the leaves - pour the water of - in effect you are
‘rinsing’ the tea. Next pour the boiling water into the teapot over the
‘rinsed’ leaves. Cover and let steep for 3-7 minutes according to taste
(the longer the steeping time the stronger the tea). You may add milk
and sugar to taste though this is generally not done.