Page 18 - BSA's Something's Brewing - July 2021
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Page 17 www.beveragestandardsassociation.co.uk
JULY. 2021 | VOL. 19
The Maocha is made very wet and is then
heaped in huge warehouses and covered
with plastic or cloth covers. The tea ferments
quickly in a few weeks or months. The flavour
profile and aroma are completely different
from raw Pu’erh. All ripened Pu’erhs tend to
taste of wet soil, fish, earth and damp wood.
Revered by the Chinese for its medicinal
benefits, which include reducing cholesterol
levels and relieving hangovers, Pu-erh tea can
also quench thirst and aid digestion.
The Pu-erh leaves are rinsed in hot water for
a few seconds, then infused in boiling hot
water (212 °F / 100 °C) for 10-20 seconds.
They can be re-brewed several times.
the Chinese brew dark teas in Gongfu style
using a Yixing teapot or a Gaiwan.
If you want to try some high-quality Pu-erh
tea, get this Yunnan Longrun Pu-erh Tea from
Amazon.
Here is an infographic that summarizes the
facts about the 6 different Chinese teas:
