Pu'er Tea is one of the classic export teas to Tibet from Yunnan. One of the most
popular shapes of Pu'er for the Tibetan market is a 250 gram weight compressed tea that is molded into the shape of a large mushroom. We used the Tibetan Mushroom Mold to press a small lot of
Mushroom shaped Pu'er. We call it Golden Mushroom and is a new style of tea we made using golden tipped Yunnan Dian Hong black tea. The result is a very strong and malty black tea with a sweet
and sour flavor and robust, deep red infusion color.
Brewing instructions: Prepare according to gong fu cha brewing method as you would Shu Pu'er. Pry a chunk of tea off the mushroom using a cheese or pairing knife or some Pu'er shank. Infuse a 5-8 gram piece (about 2-3 tablespoon in size) in a guywan or teapot. 1st rinse should be 10 seconds or a bit longer than normal. After 1st rinse and the tea is open, infuse 1st few brews for 20-30 seconds and 5-8th brews for a longer time. Infusion color should be deep red by the 3rd brew. This tea tastes great on its own. As prepared above or the 1st four infusions can be made a bit stronger, combined in a mug and blended w/ milk and sugar. Ingredients: Organic Fair Trade Certified™ Yunnan pu-erh tea. / Origin: Yunnan, China
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