Pu-erh tea buds are a special and unique tea. They are collected from wild growing tea trees in Yunnan Province. Every spring, when young buds ripen on tea trees, Chinese pickers go to the local tropical forests behind the shoulders with large baskets. For hours, they collect young buds to dry them in the sun. Time window for the harvest is very short, just an experienced person can decide if the buds are ready. On the other hand, if you wait too long, you loose them. The buds are perfect only at a certain level of maturity and you have a few days only for plucking. Tea buds do not require further processing. This is probably the most natural of all known teas. The buds are plucked from the same tea tree from which tea leaves are collected for the production of Puer. That is why they are also referred to as “Puer Buds”. The bright liquor has a very faint colour and surprisingly complex flavours of light wood, earthiness, pine and hops with a long lasting soothing flowery sweetness.

Parameters
Form     loose tea
Country of origin     China
Province     Yunnan
Location     Lincang, Mingfengshan 鳴鳳山
Cultivar     Shan Cha 山茶
Local name     Pu Er Bai Ya Bao 普洱白芽孢 

Brewing guide: Use 5g of tea leaves per 150 ml of water. Infuse with water at a temperature 95-100 C for 45-60 s  for the first infusion, gradually increase the brewing time for subsequent infusions (7-8 or more) up to a few minutes. Longer steeping means stronger tea, but fewer infusions. Use 5 g of tea leaves per 350 ml of water for a single infusion preparation. Infuse to taste.