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A nose offering iodized, cereal, humus and woody notes. The distinctive feature of this tea is that it improves with age. Derived from the leaves of the Yunnan Camellia sinensis, the main notes develop a powerful taste with an earthy, spicy amplitude. As the leaves were rehydrated after fermentation, a second fermentation added complexity to its broad aromatic palette; it was then matured in a cold cellar. A tea with a dark red color.
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The name of this tea gives away its origin. Pu-Erh Imperial black tea comes to us from Yunnan, the region in southeastern China near the borders of Laos, Burma and Vietnam. Note that only teas produced in Yunnan qualify for the Pu-Erh appellation.
This original tea is a little marvel, the top of the range of teas from the region. It is particularly appreciated by the Chinese, but also by Europeans who love black tea.
Imperial Pu-Erh black tea is quite specific. Its leaves come from the Camellia sinensis plant and are rehydrated after fermentation. This allows it to accentuate its aromatic palette, making it an exceptional tea.
Yunnan Pu-Erh Imperial black tea develops woody, slightly spicy and earthy notes. Some find it a little bitter, but this can easily be corrected by infusing for no more than 4 minutes. This tea is full-bodied, but not overpowering, and will suit even the most sensitive palates.
Imperial Pu-Erh tea is grown in the mountains of Yunnan, in a combination of heat and humidity. All the conditions are there to produce a great tea.
As with all black teas, which are oxidized, the leaves of the Camilla sinensis tea plant are withered in a ventilated room at 20-24°. They are then rolled, an essential operation as it determines the strength of your tea. The tea leaves are then oxidized in a ventilated room. The quality of the oxidation is determined by the control of heat and humidity in the room. After this stage, the leaves are roasted to stop oxidation. They are then placed in a high-temperature dryer.
Generally speaking, this is the last stage in the processing of tea leaves before sorting. However, to obtain Yunnan Pu-Erh black tea, the leaves are rehydrated. This post-fermentation stage involves spraying them with water, then covering them with a tarpaulin in a room where heat and humidity are controlled. The leaves are stirred regularly. This stage lasts from 45 days to 3 months, depending on the desired level of fermentation. The result is a cooked Pu-Erh Impérial. Raw Pu-Erh is matured in a humid cellar for several months.
Finally, the leaves are sorted into two grades: broken leaves and whole leaves.
Pu-Erh is a tea that can naturally be enjoyed with sweet dishes as a snack or at the end of a meal. Dark chocolate is ideal with this Yunnan black tea.
However, it can also be enjoyed during a meal, and is particularly recommended with game for a sober Sunday meal.
It can also be enjoyed with hard cheeses such as Comté 18 months, Beaufort or Emmental.
100g = 50 cups of this exceptional tea
Brewing time: 4 minutes.Brewing temperature: 95°c
Based on 6 customer reviews
published the 31/08/2023
following an order made on 01/08/2023
published the 05/01/2022
following an order made on 11/12/2021
Très bon produit, très parfumé et de très bonne qualité
published the 08/09/2021
following an order made on 23/08/2021
Aussi doux que puissant
published the 27/04/2021
following an order made on 18/04/2021
yunnann,pas encore goute, hahahahaha
published the 27/03/2021
following an order made on 15/03/2021
Le préparer comme à Li Jiang. Verser la première eau trop noire et goûter la délicate saveur fumée. C'est un voyage retour vers cette province si magique
published the 25/03/2021
following an order made on 12/03/2021
Thé super à recommander pour le cholestérol