Author: Created: 3/31/2016 3:47 AM
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By Royal Tea New York on 1/8/2018 12:16 PM

What is Puer?

Puer, fermented Chinese tea, has a long and complex history. From acting as a principle trading good on the ancient horse roads to its modern incarnation as a globally embraced hobby, this tea variety offers a wide array of flavor profiles. The tasting notes in puer can be affected by several factors, including terroir, processing, storage and age.

Typically sourced from Yunnan Province, China, there are two main processing styles: raw (sheng) and ripe (shou).  Sheng puer is either stored and consumed as Maocha or it is pressed into a shape, usually in the form of a cake or brick. For pressing the tea, the leaves need to be malleable. First, they are weighed out into a form and steamed. After an initial steam, they are put into a cloth, placed back in to the form and then re-steamed. The tea is then pressed either under large stone forms or by hydraulic press. The pressed tea is then set out...
By Royal Tea New York on 12/11/2017 6:35 AM

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On Friday, December 8, Royal Tea NY hosted a free tea latte course in conjunction with The Lab, Royal New York's coffee and tea education center. Royal Tea showcased a variety of teas from their selection as bases for tea lattes, hot tea prepared with steamed milk.