Pu-erh (Loose Leaf) ( Old Tree Pu Erh ) This loose-leaf Pu-erh comes from Yunnan Province in southern China, a region renowned for its deeply rich and earthy teas. The infusion is bold and full-bodied, with an earthy, slightly mossy aroma that reflects the traditional fermentation process. On the palate, it offers rustic, smooth flavors with pleasantly sweet, chocolaty undertones and a subtle fruity finish. Medium tannins and no bitterness make it an exceptionally smooth and satisfying cup. Pu-erh can be steeped multiple times, with each infusion revealing new layers of flavor. It pairs well with oily, rich, or spicy dishes, as well as garlic-forward cuisine. It is also an excellent companion to dark chocolate. Old Tree (Gushu) Pu-erh comes from tea trees that are often over 100–300 years old, growing deep in the mountains of Yunnan, China. These ancient trees have extensive root systems that draw rich minerals from the soil, producing leaves with more concentrated nutrients and complex flavors than younger plants. The result is a tea that is smooth, rich, and naturally sweet, with earthy, woody notes that deepen as the tea ages. Because of their age, these trees yield smaller harvests, making old tree Pu-erh a rarer and more sought-after tea. It’s valued not only for its taste but also for its digestive and balancing properties, and is often consumed after meals to support digestion. Ingredients Organic Tea (Camelia Sinensis) Specifications Serving Size: 2.5g /cup Steeping Temp: 95-100°C Steeping Time: 2 to 5 mins. Origin: China Caffeine: High Certification: Organic Grade or Quality: Loose Leaf Aroma: earthy, mossy Infusion Aroma: mossy, chocolaty Infusion Color: dark red-brown Directions How to Brew Pu-erh Quantity: 1–2 teaspoons (about 3–4 g) of tea per 250 ml (8 oz) of water Water temperature: 95–100°C (203–212°F) Steeping time: 2–4 minutes for the first infusion Pu-erh can be infused multiple times (up to 5 or 6 steeps ) with slightly longer steeping times for each infusion. Many tea drinkers also “rinse” the leaves first: pour hot water over them for a few seconds and discard, which helps open the leaves and awaken the flavor.
