Daothé Organic Pu'er

Pu'er holds a unique place in Chinese culture, as a companion to meals and the end of the day. Caravanners on the ancient Tea and Horse Road transported it from Yunnan to Tibet and Mongolia, and it was readily drunk after meats and fatty foods, much like a herbal tea is offered at the end of a meal today.

An aid to digestion. Chinese tradition has recognized the digestive qualities of fermented Pu'er for centuries. It is pre-eminently the tea offered after a hearty meal: its mild character, its roundness on the palate, and its warmth have made it inseparable from large gatherings in southern China, where it accompanies the end of the meal as a gesture of appeasement.

Naturally very low in theine, naturally rich in polyphenols. Its long fermentation makes Pu'er particularly low in theine, suitable for both adults and children, and does not interfere with sleep. Like all teas from Camellia sinensis, it naturally contains polyphenols, whose profile changes over months and years of fermentation: this is what gives it its unique signature among teas.

The tea of slowness. Beyond its inherent qualities, Pu'er invites a gesture: to slow down, take one's time, drink slowly. This is perhaps its primary benefit, one that is found with every cup.

Pu'er is a traditional beverage, to be enjoyed as part of a varied diet and balanced lifestyle. It is not a substitute for medical advice.

Our organic Pu'er comes from the preserved mountains of Yunnan, in southwestern China, where the tea plant has grown wild for centuries. It is composed exclusively of young buds, the same ones once called Gong Ting, the "Imperial Palace Tea", because they were reserved solely for the Emperor. Organically grown with AB certification, it honors a living tradition of patience and respect for the terroir.

Choose pure, low-mineralized water, brought to a full boil: fermented Pu'er loves heat and is not afraid of high temperatures. One teaspoon (about three grams) is enough for one liter; half a tea ball will brew two to three. The buds tolerate several successive infusions: as long as they impart color, they still impart flavor. Let the hue of your cup guide you rather than the timer.

In a gaiwan, the traditional Chinese way. Place 5 to 7 grams of leaves in a 100 to 150 ml gaiwan, pour boiling water, and make a very brief first infusion, five seconds, which you will discard: this "rinse" awakens the buds. Then follow with short infusions, ten seconds for the first, gradually increasing the time for each subsequent infusion. Pu'er can withstand six to ten infusions, sometimes more, which gradually reveal its depth. This is the gongfu cha method, the slow art of tea.

With a tea ball, the daily ritual. Half a tea ball is enough for two to three liters: place it in your container, pour boiling water over it, let it steep for three to five minutes according to your preference, then remove. Keep the wet ball aside: it can yield a second, or even a third infusion later in the day, by slightly extending the steeping time.

In a teapot, cast iron or ceramic. The teapot is particularly well suited for Pu'er, which enjoys sustained heat. Use three grams of leaves per liter of boiling water, and steep for three to five minutes for the first cup. Re-infuse the leaves, gradually extending the steeping time. If you appreciate the gesture, dedicate your teapot to this tea: over the years, it will season and give each infusion a little more depth, as is the tradition of Yixing clay teapots.

In a thermos, the practical and economical way. Place three to five grams of leaves directly into your thermos, pour boiling water, and close. You can drink throughout the day: the leaves continue to infuse gently, and the tea maintains its roundness without becoming astringent: the mark of good Pu'er. A single dose is sufficient from morning to night.

Like fine wines, fermented Pu'er withstands the years without losing anything; on the contrary, it gains in depth and complexity. Simply keep it away from light and strong odors, in its sealed pouch or a clean box. You can forget it for a few months, or even years, at the back of a cupboard: it will wait for you, and it will thank you.

The liquor is dark, round, velvety, without the slightest astringency. The palate recognizes woody, slightly earthy notes, sometimes sweet like a hint of ripe fruit or precious wood. Very low in theine, this Pu'er can be drunk from morning to night without disturbing sleep: a tea for adults and children alike, particularly enjoyed at the end of a meal.