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Metropolitan Tea
China Black Tea -
Golden Pu-Erh 5 Years Rare
Region: China
From Yunnan Province in China.
Hint of mustiness and a bit of an earthy
character sometimes
described as elemental. Rare 5 year old pu-erh.
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
tea houses 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 share.
The
method of production is: The tea leaves 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.
Iced tea brewing method: not recommended - however if you do: (to make 1
liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher.
Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes.
Quarter fill a serving pitcher with cold water. Pour the tea into your serving
pitcher straining the leaves. Add ice and top-up the pitcher with cold water.
Garnish and sweeten to taste.
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