We offer a wide variety of specialty teas as well herbs and blends, and our focus has always been on sourcing the best tea leaves (camellia sinensis) possible. Similar to grapes, tea plants have many regions, varietals, processing methods, and seasons. We as merchants are particular in working with growers to secure exceptional-tasting leaf each season, as good tea sells out very quickly and is seldom made in large quantities. We pledge to share teas made with artistry and skill, and to help educate on tea origins, processing methods, flavor vocabulary, and spirit.Get more news about Puer Tea Tin,you can vist our website!
Care for the soil and tea plants must be coupled with recognition and sustainability of surrounding ecosystems. The genesis of tea plants was in naturally occurring tea forests where bio-diversity creates rich flavor. We are proud to be among the leading group of companies to offer certified organic teas, and we seek to raise awareness for sustainable tea farming methods.
Making handcrafted tea has become less common over the years in favor of more modern, mechanized methods. In China, the old style roasting of green tea leaves in a wok over fire has given way to electric woks or industrialized ovens and roasters. Rolling of Oolong tea leaves by hand in Taiwan has given way to mechanical presses that mimic these hand movements. The most sophisticated modern methods can probably be found in Japan, where color sorting of leaves is done by laser-guided machines. Although these methods have allowed more yield for farmers, they are a departure from the art of the leaf.
Our focus is to offer teas that have been made per old-style methods. These approaches vary with the landscape and few remain committed to the raw form of tea spirit. Our work attempts to provide new infusions of energy and channels for traditional skills to be recognized.In making the Puer Tuocha, more mature leaves of the tea plant are selected in summer, sun-dried, steamed, and then shaped into small bowls. The process of shaping the leaves has changed over the years from old-style wooden molds or hand pressing to more mechanized and automated steps. The leaves are processed with a fair amount of moisture so as to allow a natural fermentation to occur and darken the leaves’ color. Some tea processors will let the leaves undergo this fermentation for a month to achieve the desired flavor. This style of puer is called the Wo-dui style, or cooked leaf style puer. Each bowl is wrapped in paper. They are an ideal size for individual servings.
Puer Tuocha is made from the large leaf ‘Da Ye‘ tea plant varietal, better known as Camellia Sinensis ‘Assamica‘. It is made at one of the few organic tea gardens in Yunnan. It can endure long steeping times without gaining any astringency and can be re-infused at least three times. Puer Tuocha is ideal for pairing with oily, savory foods. Some tea drinkers find this tea ideal for brewing in a vacuum thermos overnight, to be enjoyed in the morning.