Tiger Mountain
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Tiger Mountain
Staff Pick
This raw puerh cake comes from Tiger Mountain, LinCang County, Yunnan Province, China. Made from the leaves of wild tea trees, this tea brews bright, complex, bitter sweet, with strong Cha Qi (tea energy), and noticeable pear fruitiness. A young Puerh from 2017, it is a great candidate for further aging.
Staff Comments:
For a young puerh we were all surprised by lightness of the liquor; it has a bright vibrant gold hue.

There is a complexity that is indicative of the wild tea trees from which this tea is harvested. We found it conjuring a scene, a landscape.

First, the tea shows the soil and water from which the tea trees draw their nutrition and strength. It is dark a full of minerals, rocky; there is a small babbling brook snaking its way through this landscape. Next, the air that the tree breathes a
Basic preparation;
Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use 2 teaspoons of tea (about a quarter sized piece) per 8-12 oz of water. Steep for 2 minutes with boiling water.

The same leaves can be re-steeped multiple times.

This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.
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