"Hearthstone" Shou Puerh, Lincang 1995
A tightly pressed, 27 years-aged tuocha ("bird's nest") from a tea region near the oldest tea tree on Earth. Yields many steepings with a classic aged profile. Myriad possibilities abound when brewed with gongfu.
100 gram Tuocha.
~70 cents per cup of tea.
Yields 30-40 oz of brewed tea per serving.
15 servings per tuocha equaling 450 oz of brewed tea.
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Big-leaf Puerh tea, Camellia Sinensis var. assamica, orginates from Yunnan Province in the southwest of China, the region from which the tea species first evolved and crossed over into human use.
Shou Puerh (meaning "cooked puerh tea") undergoes a specialized aging process to yield a tea which is earthy, malty, dark, and rich, with little astringency and bitterness. Smooth and sweet, this tea has moderate caffeine level and is both energizing and soothing. Replete with probiotics and its own microbiome, it supports digestion, and can be consumed while fasting. It can be brewed any time of day, or even across multiple days, with a quick rinse of boiled water every 12 hours.
A clay teapot or gaiwan (lidded cup) is the recommended brewing vessel. Rinse the tea with boiling water before brewing, as this initial step hydrates the dried leaf after decades of aging. Use 7-10 grams of loose tea per session. Expect to steep this Puerh tea 7-12 times. Recommended steeping time is 15-45 seconds with boiling water. This tea is vey dense, so consider breaking it up into a mixture of small and medium sized pieces. A creamy and silky steep can be expected!
If you have any further questions, please reach out to Dr. Skylar Stumpf LAc, DTCM. He is always interested in talking tea! If you would like to dive deeper into the beauty and nuances of tea practice, consider booking a Tea Medicine Session.
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