The Tao of Tea, Golden Puer Tea, Post-Fermented, 3.5 oz (100 g)

Origin

Yunnan Province, found at the southwest corner of China, is considered the place of origin for the tea plant. It is also one of the most diverse tea growing regions in the world.

Puer Tea

The name is derived from the town of Puer, the former center of Puer production in Yunnan where teas were brought down from high mountain forests to be compressed into bricks and cakes and exported to various destinations throughout the eastern hemisphere.

Wo Dui

To reach their destinations, Puer teas traveled though a range of climates, often by horse and camelback, therefore becoming known for the aged, earthy quality that developed along the way. Nowadays, this character can be encouraged by a 'Wo Dui' process. Tea leaves are moistened ('wo') with water and stacked ('dui') in piles, undergoing post fermentation.

Flavor

Golden Puer has more prominent gold tips than most darker, loose leaf Puer giving it a richer, smoother taste and aroma.

Brewing: Steep one teaspoon per eight ounces of freshly boiled spring or filtered water for three minutes.

Puer tea leaves.