While I was in England I drank enough English tea to make up for all of that tea we wasteful-but-freedom-loving Americans poured into Boston Harbor so many years ago. Having been a big green tea person, it opened my palette up a bit to the world of black teas, so when my friend Anneliese from Mighty Leaf asked me what kind of a tea she should send me, I told her to send me some “pretentious black tea.”
She followed through. This morning I tried some caffeine-loaded Ancient Trees Pu-erh. To avoid sounding more informed about tea then I really am, a quote from Mighty Leaf’s website:
Ancient Trees pu-erh tea is produced in China’s Yunnan province. The large leaves come from old chinese tea trees, where the tea is picked selectively, so the trees will not be over-harvested. The depth of this tea comes from the care of the soil and the age of the tree. Deeply rich, full-bodied and aromatic, this tea has a dark amber tone, a malty finish, and is reminiscent of a dark beer.
My layman’s analysis: Full of flavor, surprisingly mild in strength. The dry leaves smell like really rich soil.
And, though the tea is good enough without the added health benefits, Pu-erh Teas are thought to lower cholesterol, speed up the metabolism, promote weight loss and improve digestion of fatty foods. The Chinese also believe this tea varietal expels toxins associated with diets high in meat products. With its blood cleansing properties, people use Pu-erhs to cure hangovers. You can try this particular varietal here.
Side note: I’m not sure if it’s actually proper to brew tea in a french press. Photogenic though! Annelies, help us out on this one?
You are a-okay brewing loose leaf tea in a French press. Back in the days when I would travel to St. Helena to do demos for Mighty Leaf, I used a Bodum French press for the teas I was brewing. Very photogenic and a good way to get more bang for the buck.
sweet. now i know. thanks annelies!