Twinings Tea Tasters - Pu-erh Chinese Black Tea

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[mndlessdrwer]

I guess you can prepare it in the standard British fashion, if you like. Though that is losing a lot of the potential of the tea. Depends on what you want, I guess.

It would have been nice for him to show the more traditional Chinese preparation of a large amount of leaves (a tablespoon per person) prepared with a small amount of hot water (6-8fl oz per person at 200 degrees Fahrenheit) in short (30 second, +15 seconds per subsequent infusion) infusions, also known as gong fu preparation. I find that you get to enjoy a very similar flavor profile, but you get much more of the final product than you would with the other preparation. You also get to notice the small, subtle changes in the flavor and aroma, the nuances that shift as the tea opens up and fully hydrates, then as it extracts. It's kind of like dissecting coffee as it steeps. You get a silty first infusion after the rinse with a silky mouth feel from all the particulate and a fairly insubstantial flavor, but a rich earthy and sometimes cherrywood-like aroma. Following that, you get the second infusion, prized by the Chinese as being the optimal infusion of pu'erh, as it is the perfect balance between that heavy mouth feel, that mellow flavor and the deep, woody aroma. The flavor intensifies further into the third infusion while the mouth feel becomes lighter. Eventually, you are left with very little weight on the palate and only a bit of the earthy aroma to savor.

[GreenTeaGuru]

Puerh tea hold the most interesting and complex flavours of all I think. I drink it every day

[russianteahistory]

In Russia from China, the first Puerh tea was brought no later than the 18th century by caravans along the Great Tea Way through Siberia. Chinese merchants from Shanxi Province, who received a monopoly from the Chinese emperor to trade with the Russians, went for this tea (then it was raw-puerh) in Yunnan province, then took to Beijing (and later - to Hankow) and then tea on Mongolian camels went north to the Russian possessions. Later it was delivered through Kyakhta and on to European Russia. The 21st century has come and now in England have met with Tea Puerh. ;0)

[yathumoore]

As a trainee tea taster, your videos are such inspiration.

[Uhpgradde]

I'm a new tea-head, and am excited to try some of this Pu-Erh, I find it funny that it was originally meant for the poor, and the name is Pu-Erh...haha lovely

[brandonwoohoo]

My favorite tea for the past 2 and a half years 

[GreenTeaGuru]

Ripe Puerh was originally created to replicate the taste of a very old Raw Puerh. It didn't really work but it did open up a whole new genre of tea!

[Baharigak]

Where do you buy those large fancy Tea canisters?

[mikedickerson]

Love pu’er. Surprised (should I be?) that you brewed it incorrectly.

[Zelmel]

I really like pu-erh, I just wish it was more accessible at a reasonable price. Most of the decent ones I can find here in the US is either mediocre or too expensive to buy often. I love that you can steep it for long periods without bitterness, and that its brew is almost coffee-colored.

[dfoster]

i hate that crappy background jazz has to be added to everything to make it seem more bougie. otherwise this would be a great video

[richardmills]

everyone who has watched this go look at +TeaDB

[richardmills]

everyone who has watched this go look at +TeaDB