Learn more about BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
I've got this interesting exhibit from a good friend of mine who owns a warehouse in Hong Kong and has been in the tea business for decades! According to him, the history of this tea is very unusual, and this is the case when the “legend” is the main thing in pricing, but the legend is so interesting that no pu'er tea connoisseur cant stand it.
There is a monastery in Hong Kong where the monks drink pu'er tea daily during their practices and they have their preferences for the taste and effect of the tea. For a long time, they have been ordering tea from manufacturers (China) based on their preferences and goals, and receive a product that seems ready to drink, but there are several nuances.
Firstly, in Hong Kong, old tea lovers have their tastes and preferences, and tea very often undergoes secondary “processing” in the so-called Traditional Hong Kong Storage in a relatively humid environment. After this “artificial aging,” the tea acquires that very note of camphor wood, which makes the tea mellow, sweet and deep. Secondly, having gone through such a process, with the participation of an experienced master, the tea was stored in a warehouse 'natural storage' for the next 20+ years! A small batch of this tea was lost over time and did not reach its destination, but it became a pleasant surprise for connoisseurs of pu'er tea. The exact age of the harvest is not known, but most likely it is the late 90's. The tea still has a fairly bright aroma and taste, which indicates its rather mild Hong Kong influence.