Whether you are a novice with tea or a well-seasoned tea lover, we invite you to our tea bar to enjoy the aromas and sounds of tea pouring and mingle over your tea experiences with other tea lovers. And, of course, to taste tea!
Pu-erh tea is a newer arrival on the tea scene in the Western world but is actually one of the most ancient of drinks. Originated in Yunnan, China, pu-erh tea undergoes a unique fermentation process that involves both microbial and enzymatic activity, giving them a distinct earthy and slightly sweet flavor, as well as a smooth and mellow taste. For our next tasting, we will explore the differences between 2 types of pu-erh tea, Shu/Shou 熟(cooked or ripe) and Sheng生(raw or green). Shou pu-erh tea undergoes an accelerated fermentation process that results in a dark and earthy flavor, while Sheng pu-erh tea undergoes a natural fermentation process that develops a light and floral flavor over time. Both types of pu-erh tea are unique and have their own distinct taste. For centuries, societies have utilized pu-erh tea for medicinal purposes, and it remains a staple of healthy diets around the globe.
This month we gather over a selection of Pu-erh 普洱 from Yunnan, China. Pu-erh is a unique tea that undergoes a post-fermentation process, either from aging and/or a process of wet piling (wo dui 渥堆).
Tasting list:
2012 Imperial Bulang Tuocha - Bulang Shan 布朗山, Menghai, Yunnan
2013 Big Snow Mountain - Da Xue Shan 大雪山, Lincang, Yunnan
2015 Ancient Tree Lao Man Er Sheng - Lao Man Er 老曼峨寨, Bulang Shan 布朗山, Yunnan
