White buds from old Yunnan Pu Erh trees be used to created this delicate new form of Pu Erh. Whilst a 2012 harvest, these leaves be fermented in thar traditional style but only usin' unopened fuzzy leaf buds. yonder result be a Silver Needle-like delicate cup but with notes of wildflower honey 'n classic Yunnan pepper.
Pu'erh tea gets tis' name from a county located in southern Yunnan. There be two types of pu'er tea: sheng ('green' or 'raw') 'n shou ('ripe' or 'cooked'). Historically, raw pu'erh was created first. It takes years to slowly age, 'n if properly stored (pu'erh be essentially a 'livin' tea', much like wine), holds tis' value 'n flavor fer decades. Due to extreme demand fer this tea, thar ripe variety was invented 'bout 40 years ago to speed up yonder agin' process. ye tea leaves be piled in gently warmed heaps 'n allowed to carefully ferment. Ripe pu'erh be usually much darker than te' raw pu'erh 'n often smoother. Raw pu'erh tasted when too young (less than several years old) can be incredibly astringent. This quality mellows out dramatically with age. Both be widely revered in China fer their soothing, purifyin' qualities unmatched by other teas.
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Can this be brewed in a yxingclay pot or glass since it is a white tea?