The Peter (Yiwu Large Leaf, 2004)

$ 44.00
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Description

Yiwu Large Leaf Sheng, 2004

  • 1.5 oz. sold in a bamaboo tea caddy, .75 oz. sold in a copper bag
  • Category: Pu erh
  • Grown: China, Yunnan Province, Yiwu Mountains, gathered from indigenous tree trunks

Behind the Name

Born a slave, Peter Salem was freed later in his life, and became one of the most celebrated soldiers of the Revolutionary War.  As one of the Minute Men, he fought in the battle of Concord and Lexington on April 19, 1775, and then at the Battle of Bunker Hill, where is is credited with firing the shot that killed British Major John Pitcairn.  He continued to re-enlist throughout the Revolutionary War, eventually retiring in Leicester, Massachusetts.  We named one of our most exclusive pu erh teas in honor of his service to America.  Harvested in the Yiwu Mountains of China from the indigenous Camellia sinensis var. assamica, this tea has a clean, and well-balanced taste with notes of herbs and grains and a subtle sweet finish. 

Tea Sommelier's Notes

This is the pu erh loved by  connoisseurs for its absolute well- rounded , balanced notes. This Camellia sinensis var. assamica is harvested from indigenous trunk trees in the Yiwu Mountains in Yunnan Province in China. The proprietary maturing process makes it hold its own with older sheng pu erhs      

In the cup:  the infusion is rich amber , with a clean, round and sweet taste. There are accents of fresh herbs, some roots and grains ; the finish is refreshing and somewhat sweet.  This tea is also considered a great digestive.

In the mood
:  think cold winter’s evening (the caffeine is much less than in most teas) by the fire, or after a grand meal, sitting with friends and taking time just to be…..This tea will ground you!

In the know
:  There are two types of Pu erhs: sheng or raw, and shou or cooked.  Both are made with sun-cured  (or “sai qing”)green tea, which is withered, roasted, rolled , kneaded then left to dry in the sun. Raw pu erh is pretty much then left loose or compressed into cakes, and either consumed in this raw/semi-green form or properly stored for further aging (through oxidation and natural fermentation).  Cooked pu erh is “ripened” , made to ferment by adding water, mixing in a well-ventilated place where the climate and temperature are controlled.  This is quite the same as composting….when the tea master deems it to be ready, it is sorted, graded and processed, either kept loose or also put into cakes.

In the brewing vessel
:  It is important to blanch pu erhs before actually brewing them by rinsing the leaves in the pot for a few seconds, pour off the water, then brew the leaves. This rids the leaves of any dust, “wakens” the leaves in general, and starts some of the enzymatic action inherent in the leaves.  This tea is ideally brewed "Gong fu" style (directions below). 
1.5 - 3 Tbsp (1.5-2g)/ 8 oz. water (240ml)/ 212 F (100 C):  Dragon Eyes (Please see “Five Stages of Bringing Water to a Boil.”)/ Steep 1 to 3 minutes. Up to ten infusions possible.
Gong fu style brewing best suits this type of tea, which means a high leaf to water ratio: 
3-4 Tbsp. (5-6 g) of tea (or a gaiwan filled two-thirds)/6oz. (about 175 ml) Boiling water (212 F / 100 C) - Dragon Eyes  (Please see the “Five Stages of Bringing Water to the Boil”)/Steep for 20 seconds. This will allow for about 10-12 infusions in general. For each subsequent infusion after the first, increase the steeping time by 10 seconds.