Pu-erh Tea

Pu-erh tea is famed for its health benefits, low levels of caffeine and soothing, natural taste. Its rich, 1,700-year history is replete with stories about pu-erh's value as a commodity and delight as a drink. It is regarded by tea connoisseurs as the King of Tea.


2009 Jinggu Purple Bud


Brewing guidelines:

Gaiwan: 5-7 grams at a time (based on personal taste); first several infusions are at 90C degree (190F) for 10 seconds; later infusions are for 15-20 seconds.


A rare blend from the 2007, 2008 and 2009 Spring Harvest. Purple bud pu-erh is made from the tender buds, maocha, of wild pu-erh tea trees. This tea is usually referred to as the “three-color tea” because fresh buds on the tree are purple, the dried tea is shiny and dark, and tea leaves once infused are green for the first one or two years. The purple bud pu-erh tree is a scarce variety in Yunnan. The purple bud trees are known for their high health benefits, high percentage of anthocyanin, and amino acids. This tea is an outstanding candidate for long-term storage.

  • Plant: Purple bud pu-erh trees from Wenshan village, Yunnan Province
  • Location:
  • Harvest time: Spring 2009 purple buds with 2007 spring purple-bud maocha
  • Picking standard: One bud
  • Shape:Tight, fat, plump
  • Dried tea color: Shiny dark
  • Composition:
  • Aroma: High wild orchids, light caramel notes
  • Tea soup color: Shiny golden yellow
  • Taste: Flowery and honey taste, strong throat sensation, smooth tea soup
  • Brewing vessel: Recommended Gaiwan

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