Pu-Erh or Pu-er teas are teas whose leaves after fermentation are re-hydrated, to enable a further fermentation; they are called post-fermented teas. Traditionally, after production, these teas called Sheng Pu Erhs were stored in cool cellars or pressed and wrapped either in bamboo leaves or in special paper and then dug in the ground for up to 50 years. Our quality belongs to the Sh(o)u Pu Erhs and is the most popular and best-sold worldwide. The aging processtakes place directly already at the estate facility thanks to huge ventilators that regulate temperature and humidity. When this tea reaches your cup it is not older than 1 year. The dark to light brown Sinensis leaf develops a strong, spicy and earthy taste and - depending on the drawing time - an earthy and woody flavor. The infusion has a dark red color.
Orthodox qualities from Africa have become exceptional rarities. The export business today is predominated by CTC teas and only the highland tea estate Kaproret, Saramek and Chemase are still cultivating hybrids of Chinese bushes. The demand largely exceeds the small yields, but thanks to longstanding business relationships, we have been able to secure the best qualities from the second plucking period. Due to their striking golden-brown leaf tips, their shining orange-colored cup and the strong, slightly flowery flavor, these are often mistaken for Chinese Yunnan teas.
The tea industry has come to be Rwanda’s most important economic sector and one of its largest employers. More than 90 % of the production is exported. The Rukeri estate was founded by Europeans almost 50 years ago and produces 3,000 t of orthodox tea per year. In order to keep the leaves from breaking, they are moved only minimally during the withering process. Our quality has a long, wiry, brownish leaf and its taste is slightly spicy with a pleasant citrus note. The brightly shining cup releases a spicy, fresh aroma.
Teas from Georgia (in Russian: Grusinia) boast a long tradition and were very hard to find and very rare. We are thus overjoyed to be able to revive this tradition. Tea has been cultivated and produced in Georgia ever since the middle of the 18th century. Chinese tea shrubs form the basis of Georgian tea cultivation. This quality that we are offering comes from wild growing shrubs. The leaf structure is matt black, long and wiry and presents some tips, and develops a sweet, bready scent in the infusion with a bronze cup color emanating a full-bodied, spicy, fruity brew.
A Purple Tea from the Kapkoros region, and very much to our liking! The slightly open, twisted structure of the leaf with lightly golden tips already shows that this quality is different from the mainly broken versions which are usually available. The slight purple leaf color which is even more visible in the infusion, is not the result of a production method but comes from a very unique tea plant containing anthocyanin which gives the leaves this particular color. The cup has a slight lilac shine and the tea offers complex, fruity aromas of plums and red berries, rounded off by a slightly tangy note in the finish.
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