Emperor grade pu-erh teas were first crafted as tributary teas for the Chinese emperor. Only fine young leaves were thought worthy for these imperial gifts. While crafted in Menghai County of Yunnan, our 1998 Emperor Pu-erh was acquired from Guangzhou, where the higher humidity gives the tea a thick, smooth quality. A return to the lower humidity Northern California climate in 2006 has slowed the aging process, allowing the tea to develop more complexity over time.
Emperor grade pu-erhs are typically finished as shou or finished teas - a process that mimics the slow gradual aging of sheng pu-erhs. The result is a tea that is slightly malty and rich - with a robust character that brings to mind earth after rain, dried leaves, tobacco and scotch.
BREWING GUIDE
Infuser Cup
Water Temp 212 ° F
Steep Time 1 min 30 sec
Tea Bowl
Water Temp 212 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 212 ° F
Steep Time 1 min
Teapot (12 oz.)
Water Temp 212 ° F
Steep Time 2 min
Because their small leaf size creates more surface area for oxidation, emperor style pu-erh teas tend to be maltier and earthier than their same-age large leaf counterparts.
We recommend at least a 5 second rinse time. Once rinsed, use 4 grams of tea leaves brewed in boiling water for 1 minute. Add 30 seconds to each subsequent infusion.
