DC7 TASTE TIME SHENG PU ER
Epic sheng: complexity and "tea drunkenness". With a blend of leaves dating from 2007 - 2009, this Pu Er will give you a truly outstanding experience.
TYPE Pu Er (Sheng | Raw) YEAR Harvested 2009, Pressed 2010 TASTING NOTESSmoked Hickory | Melon | Cinnamon LEAVESLao Banzhang, Nannuo Shan, Bulang Shan
Brewing GuideDC7 TASTE TIME
WATER 100º | 212º F 240ml | 8oz TEA 5 - 8g STEEP STYLE 15 seconds | multiple steeps | Gong Fu Style EQUIPMENT Gaiwan or Yixing Teapot
DC PU'ER CRAFTMANSHIP SINCE 1938
Step 1: MAKING MAOCHA | ROUGH TEA
DC is one of the earliest brands to use ancient raw materials. It uses old tea trees that are more than 300 years old. The farmers pick a bud of two or three fresh tea leaves at a time. The leaves are then air chilled to be roasted in a process called Killing Green, preventing full oxidation in the leaves. In strict accordance with the DC standard, the roasted leaves undergo a hand-kneading process, which breaks down the cell walls of the leaves, allowing the fragrance to develop during storage. The leaves are then left dry in the sun.
Step 2: STONE PRESSING
The dry leaves are hand packaged. Then they are pressed by a heavy stone for a cylindrical shape and non-uniform edge. The pressed Pu'er then undergo a complex process of gradual fermentation and maturation. Shu (Ripened) Pu'er uses an accelerated fermentation process, to imitate the taste of aged Sheng (Raw) Pu'er.
Mr. Lu Zhi Ming is the founder and leader at DC Tea, Guangzhou and Menghai. He spends over six months per year in Yunnan, developing close relationships with the farmers in remote mountain villages. He personally sources all of the tea leaves for DC Tea. (ie, harvests and pan-fires) Some of the most select batches are handcrafted by Mr. Ming. DC has won multiple awards all over China and Mr. Ming has one of the best-trained palates we've ever encountered.
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