Saryu Soso Japanese Pu'erh

While the Japanese Green Tea Co. calls this a Japanese Pu-erh, it is closer to a Heicha. Like champagne is only champagne if it is made in Champagne, France, a Pu-erh is only a Pu-erh because it is grown & fermented in Yunnan. With that being said, this Japanese Pu-erh is amazing! It doesn't have the deep hues that Chinese Pu-erhs can reach, however, the taste more than makes up for it. With a malty flavor that blends well with an umami-type note that is a classic of most Japanese teas. The liquor is naturally sweet with a warm & toasty energy that will surely wrap you in comfort this fall & winter. 

This tea is high in caffeine, like other Pu-erhs on the market. While Chinese Pu-erhs can be steeped up to 20 times before the tea loses its energy, this Japanese Pu-erh can only be steeped up to 10. The steeping times & temperatures are very similar to those of Chinese Pu-erhs. Water temperature should be around 195-200 degrees & steep times should be 30 seconds if you are brewing with the gong fu method. If you are brewing it Western style, steep the leaves for up to 5 minutes with the water at 195 degrees.