Orange stuffed Puerh Brewing Guide
Puerh are fermented teas coming from the Puerh region of Yunnan that offer a variety of unique and interesting flavors. There are two types of Puerh; Sheng (raw) and Shou (cooked). Sheng Puerh is produced so their microbes and enzymes remain active after processing. Given the right conditions, the tea can age and mature over the years, gaining in value and building more complex flavors. Aged Sheng Puerh is highly sought after by tea connoisseurs. Next is Shou Puerh which goes through a simulated aging process by wet piling leaf material and inoculating with certain microbes.
It is a common practice in China to grow different oranges and limes, hull out the fruit, and dry the skins. Then, either before of after drying, the skins are stuffed with tea. Usually it is shou puer although there are variations such as white tea. The taste is really interesting and can be very pleasant!
We love Puerh after a heavy or oily meal. It is also nice to enjoy with fruit or other light snacking foods. Some people particularly like smoking after or between drinking Puerh!
How to make
Brewing Parameters
Water Temperature- 100C
Gaiwan
Small-X Medium- 110-130cc Large- X
rinse/wash tea: rinse/wash tea 1-2 times, 15 seconds each time.
Pour boiling water over the leaves. Fill each cup to warm it and discard this liquid.
Brewing Methods
Method 1
Empty the tea into your vessel
and discard the orange
Method 2
Put the whole orange into the gaiwan
Method 3
Empty the tea and add broken pieces of orange
Brewing Times
1st infusion- 20 seconds
2nd infusion-25 seconds
3rd infusion- 30 seconds
4th infusion- 40 seconds
5th infusion and on, continue to add 15 seconds to your last infusion or lengthen the time to obtain a stronger brew.