TIMELESS & MINDFUL BY AMY
Whispering Woods Pu-erh
Whispering Woods Pu-erh
"Brew this tea slowly, enjoy its aroma, and take a moment of calm."
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This tea is cultivated organically at an elevation of 1300 meters, sourced from ancient tea trees that have stood for over 200 years. It embodies the earthy scents of wild mushrooms, wood, and moss, transporting you to the tranquil and vibrant ambiance of an untouched forest. The flavour is rich and warming, with delicate layers of mild tartness, gentle sweetness, and a faint touch of bitterness. As the tea cools, it develops a thicker texture, revealing even more of its fragrant and sweet notes. The aftertaste lingers, refreshing and sweet, leaving a clean and calming finish.
This Raw Sheng Pu’er, also called Mao Cha, meaning "rough tea," refers to the tea in its unfinished form, still in an intermediate stage of production. At this point, the tea is ready to be steamed and pressed, a crucial step in the creation of Sheng Pu’er. Mao Cha is often used for blending and is typically stored for further aging before being pressed into the familiar ‘cake’ shape.
Dry Leaf:
- Aroma: The dry leaves exude an earthy aroma, with dominant notes of forest mushrooms, wood, and a subtle hint of aged moss, transporting you to a tranquil, ancient woodland.
- Appearance: The leaves are long, twisted, and dark brown with some lighter, silvery highlights, indicative of their age and natural growth in a high-altitude environment.
Wet Leaf:
- Liquor: The liquor has a deep amber hue that becomes more lustrous as it cools, reflecting its rich and complex character.
- Appearance: Once infused, the leaves unfurl to reveal a mix of deep brown and olive-green tones, showing the tea's rustic, natural origin.
- Aroma: The wet leaves release an intensified earthy scent, with stronger notes of damp forest floor, moss, and a touch of wood smoke, enhancing the sensory experience.
SEASON 2023
ORIGIN Lao Cai, Vietnam
PICKING & PROCESSING 1 bud 2 leaves
ELEVATION 1800m+
Your Gateway to Northern Vietnam’s Highlands
Lào Cai, a province nestled in Vietnam’s northwest, is your gateway to the stunning highlands and cultural richness of northern Vietnam. From the misty landscapes of Sa Pa to the soaring heights of Fansipan Mountain and bustling ethnic markets, Lào Cai promises an unforgettable experience blending nature, heritage, and high-altitude tea traditions. Read more..
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Producing of Puerh
The process of making Pu-erh tea is intricate and requires careful attention to detail:
Withering → Rolling → Sun-Drying → Fermentation → Ageing.
Brewing
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Eastern Gong Fu Hot
Tea: 5g
Water: 120ml
Temperature: 85-95 celsius degree
Steeping: 10-30 seconds, next adding 7 seconds.
Number of infusions: 5 -
Western Hot Brew
Tea: 3-5g
Water: 200ml
Temperature: 85-95 celsius degree
Steeping: 2' -3', next adding 30 seconds.
Number of infusions: 3
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Tea Storage Guide
Tea is a delicate product that easily absorbs surrounding aromas and moisture, which can significantly affect its taste and aroma. To preserve its quality and allow it to age gracefully, follow these storage guidelines:
- Keep it Dry and Cool: Store your tea in a dry, cool place, ideally with a temperature between 20-25°C and a humidity level of 50-60%.
- Use Airtight Packaging: Always keep your tea in airtight containers to protect it from absorbing external odors and moisture.
- Avoid Sunlight and Heat: Ensure your tea is kept away from direct sunlight and high temperatures, as these can degrade the tea's quality over time.
- No Expiration Date: When properly stored, tea does not have an expiration date and can actually improve with age, developing richer flavors and a more refined aroma over time.
By following these guidelines, you can ensure that your tea remains fresh and continues to offer a delightful drinking experience, no matter how long it’s stored.
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BIOCHEMISTRY
Pu-erh tea contains various chemical compounds that contribute to its unique flavor, aroma, and health benefits. Some of the key components include:
- Polyphenols: These are powerful antioxidants, including catechins and flavonoids, which contribute to the tea's astringency, bitterness, and potential health benefits like reducing oxidative stress.
- Theaflavins and Thearubigins: These compounds form during the fermentation process and give Pu-erh its characteristic dark color and rich, earthy flavor. They also have antioxidant properties.
- Gallic Acid: A phenolic compound that contributes to the tea's astringency and has antimicrobial and antioxidant properties.
- Caffeine: Present in moderate amounts, caffeine in Pu-erh tea provides a stimulating effect, contributing to increased alertness and energy.
- Amino Acids: These include L-theanine, which can promote relaxation and counterbalance the stimulating effects of caffeine.
- Statins: Some studies have suggested that Pu-erh tea may contain natural statins, which could help in managing cholesterol levels.
- Volatile Organic Compounds: These contribute to the tea’s aroma and include terpenes, aldehydes, and alcohols that provide earthy, woody, and sometimes fruity notes.
- Minerals: Pu-erh tea contains trace amounts of essential minerals like potassium, magnesium, and calcium, which contribute to overall health.
These chemicals work together to create the distinctive character of Pu-erh tea, making it both a flavorful and potentially healthful beverage.
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Harvesting
Pu-erh tea is made from mature leaves harvested in early spring, around March to April, typically from older, wild tea trees in Vietnam. The early spring season is ideal as the leaves are tender and nutrient-rich, providing the foundation for the tea's complex flavours. Only the finest leaves, with a balance of buds and mature leaves, are selected. This selection ensures the tea’s rich character and potential for long-term ageing. The spring harvest captures the freshness and vitality essential to high-quality Pu-erh tea.