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Golden Pur-erh has been aged for five years in a dark cave in Yunnan Province. This aging process in a relatively high humidity environment has mellowed the elemental character of the tea when compared to young Pu-erh (aged about 1 year). As with wine, young pu-erh is considered the least valuable whereas pu-erh 5 years or older is more highly prized. Interestingly the taste of pu-erh becomes more mellow with age and perhaps more acceptable to the western palate.
The method of production is very involved. The tealeaves are picked, rolled, withered in the hot sun, after which they are steamed and pressed into cakes. (This p’uerh is broken up out of the cakes to make it easier to deal with as a loose leaf tea). The steaming process generates some moisture and when compressed (without drying) into the cakes, in the course of time the tea takes on a musty and earthy character. Pu-erh that gets somewhat moldy before it naturally dries is considered the best. Pu-erh is then stored for a number of years, never less than 6 months.
Features
Country of Origin: China
Region: Yunnan Province – P’uerh Prefecture
Grade: Pu-erh 5 year vintage
Altitude: 2000’ – 4000’ feet above sea level
Manufacture Type: Pu-erh special method
Cup Characteristics: Hint of mustiness with a bit of earthy character sometimes described as old or elemental. Compared to young pu-erh this tea is quite mild.
Infusion: Dull with a hint of pu-erh brightness, black
Ingredients: Pu-erh tea
Suggested Additives: Milk, Sugar, Lemon and/or Mint
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