Organic Japanese Dark (Pu Er) tea

Organic Japanese Dark Puer Tea

This tea is made with leaves from a combination of first and second flush harvests. In a controlled environment, organic brown rice yeast is added artificially to the pan-fried leaves for fermentation for a period of 4 to 5 days. A small amount of fresh leaves are then added for another two days of oxidization. As only one type of culture (brown rice yeast) is added to the tea, it retains some caatechins, unlike traditional Pu-Er, which is aged in a natural environment. Its pleasant and slightly spicy taste is unlike anything you’ve experienced before. This Japanese Pu-Er is from Shizuoka prefecture.

Map of Japan's Tea Regions

Tenryu, Shizuoka Region

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About Japanese Pu Er Variety

This tea is made with leaves from a combination of first and second flush harvests. In a germ free clean environment, organic brown rice yeast is added artificially to the pan-fried leaves for fermentation for a period of 4 to 5 days. Then, a small amount of fresh leaves are added for oxidization for another 2 days. As only one type of culture (brown rice yeast) is added to the tea, it retains some catecine, unlike traditional Chinese Pu-Er which is aged in a natural environment.

Steeping Instructions

Water: 195 F - boiling

Tea: 2-3g per cup (6-8 ounces of water)

Infusion: 3-5 minutes

1. Boil freshly drawn water and let it cool down to the appropriate temperature.

2. Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.

3. Pour water into the pot and allow the indicated time for proper infusion.

4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.