In the mid-1980s, we imported a rich shou pu-erh we called simply "Grand Pu-erh". It was the tea that we weaned our pu-erh connoisseurs on. In 2006, with only a small amount left, we decided to reserve that original Grand Pu-erh for our personal collection.
In 2008, we found a tea that we felt could hold up to the reputation of the original Grand. Harvested in 1997 and aged for over a decade, the new Grand Pu-erh comes from the tea mountains of Yunnan Province. It was crafted as a "shou" tea, which means the maocha (or "raw tea") was taken through a process of controlled accelerated fermentation. The acceleration increased the rate of aging and in the process created a rich, malty tea.
The intial aroma is one of fresh earth and malt. Brewed, the tea exhibits an underlying sweetness and clarity of flavor that is surprisingly delicious, with a complex finish that reflects its dry storage.
BREWING GUIDE
Infuser Cup
Water Temp 212 ° F
Steep Time 1 min 45 sec
Tea Bowl
Water Temp 212 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 212 ° F
Steep Time 1 min 30 sec
Teapot (12 oz.)
Water Temp 212 ° F
Steep Time 2 min
Our Grand Pu-erh is one of the easiest teas to brew, producing an infusion that is at the same time, sweet, smooth and complex. This ease also offers a range of character possibilties: shorter brews will yield clean and sweet, while longer brews will accentuate the creamy, rich and malty character.
To get an infusion somewhere in between, start with 4 grams of tea leaves. Rinse the tea for 5 seconds and discard the rinse water. Brew with boiling water for 1 minute 30 seconds. Add 30 seconds to each subsequent brew.
