Pu-er teas come from the Xishuangbanna region in the Yunnan province of China. Some of the secrets about their production Dobra Tea has uncovered during several journeys made to the Yunnan province.
Andrew Snavely, owner of the Dobra Tearoom in Asheville, NC, demonstrates the Chinese method of brewing Pu-er known as Gong Fu. Join him at the tearoom in Asheville for this brief instruction on Pu-er Cha.
Shou or "cooked" pu-er teas are twice oxidized and fermented. Harvested leaves are laid to wither in the sun for a few hours, where about 60% of the plants moisture is taken away. The tea is then placed in humidified controlled rooms amongst large piles. The tea is tossed once a week for a period of four months. After the tossing, the rows of fermenting tea are covered to keep the leaves warm. After months the tea finally dries and is quickly steamed again to be pressed in a variety of shapes.
For more info on Dobra Tea in Asheville, NC visit: dobrateanc.com
For more info on other Dobra Tearooms please visit dobratea.com
Video by Alex Schein (SkyHunter Media)
Music by Baka Beyond : "Mountain Song"
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