Post-fermented tea (pu-erh)
General information
Post-fermented tea undergoes a fermentation process after oxidation, which allows the tea to develop and mature further, sometimes for years. This gives the tea a deep, earthy and complex flavour.
- Picking and withering of leaves
- Heat to control oxidation
- To shape
- Drying
- Fermenting
Preparation
First wash the tea in water of 95°C for about 20-30 seconds and pour off the liquid. Post-fermented tea needs to 'wake up', so to speak. It is best to pour this tea several times (so do not let it steep for long). With each pour the flavour will develop further.
Post-fermented tea at the table
Flavor profile: Earthy, complex, ripe and sometimes slightly sweet or smoky.
Combinations:
- Main Course: Hearty, complex dishes with deep flavors
- Herbs & Spices: Earthy and spicy flavors with a rich depth
- Fruit: Earthy, sweet and creamy fruits
- Chocolate: Dark and earthy chocolate flavors
- Cheese: Matured and umami-rich cheeses
Gu shu Shu Pu-erh Big Leaf
- Mi Feng Shan, Lincang, Yunnan
- 2100 meters
- Pick: April-October 2022
- From €0.32 per cup (with 2x pouring)
