White Bud Puerh

$ 4.95


White Bud Puerh Tea

SynonymsYunnan Bai Ya Pu Erh Tea

Ingredients: 100% Organic White loose tea leaves
Place of OriginLincang, Yunnan

Tea Varietal : Jinggu Large Leaf Arbor Cultivar

The White Bud Puerh Tea is composed entirely of pure white buds that were hand harvested from tea plants grown in Yong De county of Lincang Prefecture near China’s border with Myanmar. It was harvested in the Spring of 2012 and was processed at a small facility in this rather remote area of Yunnan.
One thing to keep in mind about this tea is that it is not a conventional white tea. White teas are simply picked and dried, while this was processed just like other Sheng Puerh teas. It was picked, withered, pan fired, and sun dried, creating a flavor profile that is different and more assertive than conventional white tea. It has a bit of a sweet malty flavor without the bitterness common to other young Sheng Puerh. This is an excellent starting point for people who are new to Puerh in general because of its mildness, but it is also an excellent change of pace for people who are lovers of the many different forms that Puerh can take.

Preparation Methods :

1. Pour the hot water into a long glass to warm it up;
2. After 10-20 seconds, pour off hot water when the glass is warmed up;
3. Place 2g White Bud Puerh Tea into the glass;
4. Pour in boiling water until it reaches about 1/3 capacity of the glass;
5. Gently sway the glass to let tea leaves absorb the water;
6. After 1 minutes, pour in the the water to the full of the glass;
7. Brew for 2-3 minutes and the White Bud Puerh Tea can stand up for four brewing


Place of Origin : Mengla, Yunnan

Tea Varietal : Yunnan Camellia sinensis var assamica

Harvest Time : Mid March

Production Methods : Picking- Indoor Withering-Sha Qing ("Kill The Green”)-Rolling- Sun Drying-Compress- Drying

Preparation Methods : 
We recommend using between 5 and 8g per serving for this tea. Traditionally, the first infusion rinses and "wakes up" the tea and is then discarded. For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.

To break off pieces from the Pu Erh Tea brick, use a letter opener or similar shaped knife. Insert the knife or letter opener into the brick and gently loosen and lift a piece off. The aim of breaking the brick in this way is to keep as many leaves intact as possible.

Steeping Instructions:

Hint: Shorter steep time for more sweetness.

Gaiwan or Yi Xing Pot: (recommended) 

Put about 5g or 2 tsp buds into heated vessel;

Pour 200 degree water into vessel. Brew for 20 seconds for the first brewing, 10 for second, add about five seconds for each subsequent brewing.

Western Style:

One heaping tsp per 12 oz cup, or one Tbsp per 24 oz pot

205 degree water

Steep for 2-3 minutes or to taste. Should be steeped multiple times 

Flavor / Taste Note : Refreshing, sweet, flowery with lingering aftertaste.

Dried Leaves : Tight and slender dark tea leaves with white tips.

Liquor : Bright reddish orange

Flavor / Taste Note : Sweet, Mellow, Malty.

Dried Leaves : Light, straight downy tips.

Liquor : Honeyed yellow with pale green hues

Brewed Tea Leaves : Delicate, bright pure tea buds in yellowish green color