Raw Puer Tea Supreme

Raw Puer Tea is a variety of fermented tea traditionally produced in Yunnan Province.

Raw Puer Tea Supreme tea or Pasha Old Tree Raw Puer is a variety of fermented tea traditionally produced in Yunnan Province.

Tea leaves collected from 100+ yrs old tea trees! 

The taste is very deep and rich, you will discover the whole unbelievable Universe there.

If you'd like to know what drinking this tea is like, you can read this: Raw Puer - A Taste of the Wilderness.

More about Raw Puer and its production.

Most Puer teas are pressed into cakes, which used to be convenient because they were easier to transport, but this is no longer a problem.

The tighter a tea is compressed, the slower it will age, which means it takes more years to become high-quality Puer tea. Because of this, loose-leaf Puer and hand-pressed Puer teas will naturally age more quickly than denser hydraulic-pressed Puer.

The quality of the leaves plays a significant role for Raw Puer, it is more important than the age of Raw Puer. If the leaf quality is poor, then even with age it still will be bad quality Puer tea.

Also, the quality of Raw Puer depends on factors used in the production and storage, such as airflow, odors, humidity, sunlight, and temperature. If one of them is incorrect, then even the good quality of tea leaves can be ruined, and you will end up with a poor quality Puer tea. 

As you can see, age is not the only factor determining the quality of Puer tea. So, you don't need to be obsessed with the age of Puer. 

If you take loose-leaf Puer and pressed Puer of the same quality, then loose-leaf Puer will be less expensive compared to pressed Puer due to the absence of the pressing process. 

The very best quality of Puer tea is still pressed into cakes but these will cost hundreds, if not thousands, of dollars per cake.

Puer Tea is very comforting in winter when it's cold outside. Also, if you like coffee, you can find this type of tea as a good substitute or supplementation.

It's hard to find good Puer Tea, but always nice to have it in your cup.

This is why our selection for this type of tea is very limited and they are all of really high quality. 

Characteristics:

- Origin: Raw Puer tea originates from Yunnan Province in southwestern China, particularly from ancient tea trees in areas such as Xishuangbanna, Pu'er, and Lincang.
- Leaf Appearance: The leaves are typically large, whole leaves or buds that can be compressed into cakes (bings), bricks, or loose leaf forms.
- Processing Style: After plucking, the leaves undergo minimal processing. They are withered, pan-fired briefly to halt oxidation, rolled to shape, and then sun-dried or lightly baked. The tea is then aged naturally, allowing fermentation to occur slowly over time.

Flavor and Aroma:

- Flavor: Raw Puer tea offers a complex and evolving flavor profile. When young, it can be brisk, vegetal, and slightly astringent with hints of floral or fruity notes. As it ages, the flavor develops into a smoother, more mellow profile with deeper complexities such as earthiness, woodiness, and sometimes hints of honey or camphor.
- Aroma: The aroma of Raw Puer is fresh and vibrant when young, often reminiscent of spring leaves and wildflowers. With aging, the aroma becomes more mature and earthy, sometimes with notes of wet forest floor or medicinal herbs.

Tasting Notes:

- Young Raw Puer (1-5 years): Crisp, lively, with a green, vegetal character and some astringency.
- Aged Raw Puer (5+ years): Smooth, complex, with deeper flavors of earth, wood, and sometimes floral or fruity undertones. It may have a lingering sweetness and a velvety mouthfeel.

Processing:

- Plucking: The leaves are harvested from old or ancient tea trees, often in spring or early summer.
- Withering: The leaves are spread out to wither naturally, reducing moisture content.
- Firing: They are briefly pan-fired to halt oxidation.
- Rolling: Rolled to shape the leaves into various forms like cakes or bricks.
- Drying: Sun-dried or lightly baked to remove remaining moisture.

Cultivation and Harvest:

- Raw Puer tea is predominantly grown in the mountainous regions of Yunnan Province, where the climate, altitude, and soil contribute to its unique flavor profile.
- Some Raw Puer teas come from ancient tea trees that are hundreds of years old, contributing to their prized status and rich flavor.

Appearance:

- Dry Raw Puer tea leaves vary widely in appearance depending on the processing and aging. They can be tightly compressed into cakes or loose and twisted in loose leaf form.
- When brewed, Raw Puer tea infuses into a golden to deep amber liquor.

Health Benefits:

- Like other types of tea, Raw Puer contains antioxidants, particularly catechins and polyphenols, which may support overall health and wellness.
- It also contains caffeine, providing a gentle stimulant effect.

Brewing Tips:

Chinese Gongfu Method (5oz / 150ml):

1. Tea Leaf-to-Water Ratio: Use approximately 5-7 grams of Raw Puer Tea for 150 ml (5 oz) of water. This ratio allows for a higher concentration suitable for Gongfu brewing.

2. Water Temperature: Heat water to around 90-95°C (194-203°F). Avoid using boiling water to prevent scalding the delicate leaves and to preserve the tea's nuanced flavors.

3. Brewing Time:
   - First Infusion: Steep for about 10-20 seconds initially. This short steeping time allows the tightly compressed leaves of Raw Puer to start unfolding and releasing their flavors without becoming too bitter. This quick infusion also helps to rinse the leaves and awaken their aromas.
   - Subsequent Infusions: Increase the steeping time slightly for each subsequent infusion. For example, steep for 20-30 seconds for the second infusion, and adjust based on taste preference and the age of the tea. Raw Puer Tea is known for its ability to be steeped multiple times (often 5-10 infusions or more) using Gongfu brewing, with each infusion revealing different layers of flavor as the leaves open up.

Cup Method (8.8oz / 250ml):

1. Tea Leaf-to-Water Ratio: Adjust based on personal preference for tea strength. 

2. Water Temperature: Use water at around 90-95°C (194-203°F), similar to Gongfu brewing.

3. Brewing Time:
   - Steep Time: Steep Raw Puer Tea for 3-4 minutes. This longer steeping time allows the flavors to fully develop in the larger volume of water, resulting in a more robust infusion compared to Gongfu brewing.

Cultural Significance:

- Raw Puer tea holds significant cultural value in China and among tea enthusiasts worldwide due to its historical roots and the craftsmanship involved in its production.
- It is often seen as a collector's item, with older vintages commanding high prices at auctions and specialty tea markets.
- Raw Puer tea is also enjoyed for its potential health benefits and the ritualistic aspects of its preparation and consumption.

In conclusion, Raw Puer tea stands out for its complex flavor evolution over time, ranging from youthful vibrancy to aged sophistication. It embodies the cultural heritage of Yunnan Province and continues to intrigue tea connoisseurs with its depth, character, and storied history.

• Collected: 2019
• Origin: Menghai, Yunnan 
• Taste: Deep, rich, floral and fruity, you will discover the whole unbelievable Universe there.