Organic Puerh Sun-Dried Black Tea

Comprehensive Guide to Organic Pu-Er Sun-Dried Black Tea

Historical Origins
Organic Pu-Er Sun-Dried Black Tea is an innovative tea category developed in the 21st century. It was first created in 2012 in Lincang tea region, Yunnan, blending Pu-Er tea tree raw materials with sun-withering techniques. Its processing draws from traditional sun-dried raw tea but incorporates Dian Hong (Yunnan black tea) fermentation methods. In 2018, it obtained EU organic certification (free of pesticides and chemical fertilizers), becoming a distinctive tea that combines the essence of Pu-Er with the flavor profile of black tea.

Tea Characteristics
1. Color & Shape
– Dry Leaves: Thick, tightly curled strips with dark brown and golden tips, featuring distinct sunspots (a natural oxidation pattern unique to organic tea).
– Spent Leaves: Vibrant bronze color with reddish veins, leathery elasticity.

2. Sensory Experience
– Liquor Color:
– Young Tea: Bright orange-red
– Aged Tea (3+ years): Deep wine-red
– Aroma:
– Regional Note: “Sunshine scent” (caramel-like aroma from sun-withering)
– Aging Note: Dried longan, wild honey fragrance
– Taste:
– Young Tea: Sweet with a slight astringency, reminiscent of lychee juice
– Aged Tea: Mellow and syrupy, with a cooling throat sensation

Brewing Techniques
1. Glass Pot Simmering (Enhances Sweetness & Richness)
– Vessel: Heat-resistant glass pot (800ml)
– Steps:
① Add 6g tea leaves and 1 piece of dried tangerine peel to cold water.
② Heat gently until “fish-eye bubbles” appear (~90°C), skim off foam.
③ Simmer for 3 more minutes after boiling until the liquor turns agate-red.

2. Gongfu Brewing (Layered Flavor Extraction)
– Tools: Purple clay side-handle teapot (200ml), crystal tasting cup
– Key Points:
① Preheat pot, add 7g tea, and dry-steam for 2 minutes to awaken leaves.
② First rinse: 95°C water, low circular pour, 10-second steep (discard).
③ Formal brewing:
– 1st–3rd infusions: Immediate pour-off
– 4th–6th infusions: 30-second steeping
④ Pair with dried pineapple to accentuate sweetness.

3. Cold Brew (Summer Special)
– Method:
① Combine 5g tea leaves + 500ml chilled coconut water.
② Refrigerate for 12 hours.
③ Filter and add mint syrup for enhanced freshness.

Core Production Techniques
– Sun-Withering: Bamboo mat sun-drying for 48 hours (natural UV fermentation).
– Organic Certification: Annual SGS testing for 423 pesticide residues (zero detection).
– Aging Storage: Stored in clay jars wrapped in cotton paper at ~25°C annually.

(Note: Authentic products must have “three signatures”: sunshine aroma, elastic spent leaves, and a cooling throat sensation. Recommended brewing temperature: 92–96°C.)