Tea Tips Episode 08 "Pu-erh" Video

Although popular in China, Pu-erh teas are just starting to appear in the west. This week Dr. Tea explains where Pu-erh teas come from, how to prepare them and why some Pu-erhs go for $3000 per ounce!
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[Music Playing] This week we are going to talk about “Pu-erh”. Now I did not burp. What I am talking about is Pu-erh, this is a type of tea that is loved in China but hardly no hear in this country, and today we are going to become experts about “Pu-erh”. All the information today’s segment, you could find in my ultimate tea diet book, have you picked up a copy yet? What are you waiting for? [Music Playing] “Pu-erh” comes from the cool air region of China which is in the south eastern region of China on the border of Laos, Cambodia and Vietnam. Very mountainous region and they produce a tea that has its own unique flavor and nose. But the most interesting hafting happens with this tea and that is as you prepare your steppes from one to two to three to four to five, six and sometimes 20 or 30 in the older purist that we are going to discuss, the tea begins to open and it becomes the citrus growth oranges, wonderful scents of lemon and all the blossoms and that is why this “Pu-erh” tea is renowned throughout China and starting to make its way into this country And by the way “Pu-erh” is the only tea that is better older and fresh, so the older Pu-erh you find, the better the flavor. It just so happens, I have here one of my price winning Pu-erh’s that I bought at auction in China and this is from 1952. We sell this for $3,000.00 an ounce. That is right, this is from 1952. No different that a fine burgundy or burgoo that you seller, same thing happens with these Pu-erh cakes. This are seller and they are brought out, out year after year, placed into auction and tea tenders like myself in the purchasing it. Now, you probably never seen a beautiful Pu-erh cake or a tea cake, for that matter and this is nothing more than the tea leaves place in two like a round disk, press down and put into the cellars to age. Now why do the Chinese do this? It is because, they do not have a lot of room in their homes and they have many pounds of tea. So, we are not going to taste this 52 today but if you want to come into my store, we can taste it at any particular time that you wish. Let me put this away and we will put this back into the Doctor Tea’s special secret, super secret, double super secret [laughing] locker that we have here at Doctor Tea’s. And let me show you how to make a wonderful cup of tea today using a smaller tea cake, this is the 1997 ceremonial Pu-erh that I obtained which was the winner of last years tea expo in China. So, when you have a tea cake like this, I want you to do is, you just literally take your hands, break it off and you break off the proper amount of tea. When you are using a tea strainer, it is no different that using a tea pot. You put in just enough tea to coat the bottom the strainer like that. Put that into the cup and here we are going to have a nice amount of hot water, and two to three minutes later, we are going to have ourselves a wonderful cup of Pu-erh. So here we are, two minutes later; two to three minutes later and our wonderful Pu-erh is now in stip. Now this amount of Pu-erh that I have here today is going to be use minimum; minimum 68 more times and each stip is going to provide you a different nose, and a different pallet. This is Doctor Tea, you have been listening Tea Tips, all about Pu-erh and next show, stay tuned because we are going to have some special guest talking about their favorite tea. [Music Playing]

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