Pu-Erh Taj Mahal

Water Quantity

200 ml

Tea Quantity

1 tbs / 2 grams

Water Temperature

85-98 °C

Steeping Time

3-5 minutes

Description: Enjoy this lovely blend of authentic ,,PU-Erh'', flavoured cinnamon rolls,cardamom and cloves, juicy citruses like oranges and lemon.Sprinkle some rose petals for a final soft floral noted and get the boodt you need to start your day.

Short History:
It is also known as the “Emperor’sTea”, as in the past, it was reserved exclusively for the rulers. Is a variety of fermented tea traditionally from Yunnan Province in China.High in the mountains of Yunnan, China, in an area believed to be the birthplace of tea nearly 4700 years ago these treesstarted to be cultivated and they are living through centuries and generations. Some are 1200 years old, flourish naturally under pristine temperate conditions. They are primarily tended and harvested by two Chinese minority ethnic groups, the Dai and the Aini.
Because of the unique qualities of these leaves, the tea does not lose its flavor with time like other teas, this thing making ,,Pu-Erh'' improving with each passing year, becoming more flavorful, more complex and more mellow. During the Tang dynasty (AD 618-907), merchants began packing these large tea leaves into compressed bricks for facilitating the transport and keep it better preserved, because it would be months and sometimes years before the tea would reach its destination back then.Due to this interesting fact the tea became known as the Tea Horse Roads.

About Pu Erh tea:,,Pu-Erh'' processing is complicated due to the fact that the tea itself can be divided into two categories: raw and ripe.
All types of pu'er tea are created from an unoxidixed green tea processed from Camelia sinensis.The first step in making raw or ripened pu'er is picking appropriate tender leaves. Plucked leaves are handled gingerly to prevent bruising and unwanted oxidation.The leaves are then dry-roasted using a large wok in a process called "killing the green'' which stops most enzyme activity in the leaf and prevents full oxidation. After roasting, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun.
The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression and then is pressed in different shapes using a press or a large heavy stone.
What makes,,Pu-Erh'' different is the fermentation, which occurs at the end and represents Pu'er distinctive characteristic. Known as a solid-state fermentation where water activity is low to negligible,both endo-oxidation (enzymes derived from the tea-leaves themselves) and exo-oxidation (microbial catalysed) of tea polyphenols occurs. The microbes are also responsible for metabolising the carbohydrates and amino acids present in the tea leaves.

Food pairing:
Pu-Erh tea can be paired with chocolate, heavier Chinese snacks such as mooncakes, or earthy-flavoured dishes and desserts.

Origin:

Ingredients: Pu Erh (51%), ginger, black tea Lapsang Souchong, cinnamon pieces, orange peels, lemon peels, rose petals, clove,cardamon.

Caffeine: medium

Number of servings: use 1 tbs/ 2 grams per cup -50 grams pouch =25 cups

Using with: glass infuser mug, teapot with infuser, infuser & strainers, paper filer bag.

Preparation: 1 tbs loose tea -into an infuser/pot/paper tea bag
200 ml water boild at 85-98 degrees
Infusing time: 3-5 minutes

Ingredients: pu-erh. Suitable for vegans and vegetarians;