Japanese Pu-erh (Organic)
The Japanese have made some of the more interesting variations in tea such as genmaicha, houjicha, and kukicha. Now they have turned their attention to pu-erh.
This tea, developed and produced in the Isokawa area of the Shizuoka Prefecture uses first and second flush tea leaves. The tea is mixed with a concoction of malted brown rice and the yeast it forms and left to ferment over the next 3 to 4 days. Then fresh leaves are added and the tea ferments for 2 more days before being pan fired. Japanese pu-erh is pan fired like a Chinese green tea instead of being steamed like most Japanese teas. Unlike pu-erh teas from China, which have an earthy, baryard like aroma, the Japanese pu-erh has a nutty, slightly sweet aroma.
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Japanese style organic pu-erh tea
Use 2 to 3 grams of tea for every 6 ounces of water. Generally this works out to a teaspoon per every 6 ounces of water. For the first infusion, use boiling water for 1 to 2 minutes. Add 15 to 30 seconds for every subsequent infusion. You should infuse this tea multiple times.