White puer(Bai Hao Puer) is the official name of the compressed tips picked from old
The white puer effects are similar to ripe and raw puers, but the taste is very different and close to delicate white tea. But itdoes not require the strict following temperature and brewing time regime aswhite tea, but still the liquor is smooth and gentle.
The whitetea has a bright taste with herbal nuances, long lasting “dried fruit”aftertaste and fresh fragrance. This tea is made from two upper leaves and budsor just buds. The raw material is sun dried, selected, then steamed and compressedinto a bing (cake). The tea cakes are dried with the temperature of 45°С during 5-7 days. The tea isslightly oxidized due to the fermentation process. It makes tea taste deeperand emphasizes the tea bouquet and effect. Some white puer varieties can be agedas sheng puers and change the taste. The ripe tea has no “green” tones and thetaste becomes thicker and smoother. The clear antioxidant effect of white puercomes due to the mineralized soils where tea trees grow.
When youbrew quality white puer you can see that buds get its natural shape and lightgreen color. It happens certainly if you don’t crush the compressed tea toostrong.
You can watch video about puer varieties and learnmore about white puer.
" inertia>Many tealovers know black, strong fermented ripe puer that is made according “wo tui”technology and has typical earthy taste. Other famous puer variety is “green”,raw puer. Actually Puer is the name of the city in Yannan province, andit gave the name to many tea varieties.White puer(Bai Hao Puer) is the official name of the compressed tips picked from old
The white puer effects are similar to ripe and raw puers, but the taste is very different and close to delicate white tea. But itdoes not require the strict following temperature and brewing time regime aswhite tea, but still the liquor is smooth and gentle.
The whitetea has a bright taste with herbal nuances, long lasting “dried fruit”aftertaste and fresh fragrance. This tea is made from two upper leaves and budsor just buds. The raw material is sun dried, selected, then steamed and compressedinto a bing (cake). The tea cakes are dried with the temperature of 45°С during 5-7 days. The tea isslightly oxidized due to the fermentation process. It makes tea taste deeperand emphasizes the tea bouquet and effect. Some white puer varieties can be agedas sheng puers and change the taste. The ripe tea has no “green” tones and thetaste becomes thicker and smoother. The clear antioxidant effect of white puercomes due to the mineralized soils where tea trees grow.
When youbrew quality white puer you can see that buds get its natural shape and lightgreen color. It happens certainly if you don’t crush the compressed tea toostrong.
You can watch video about puer varieties and learnmore about white puer.
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