Two weeks ago, I attended Citrus Pu Erh Tea Cupping hosted by Siang Ming Tea Shop (香茗茶庄) and JalanSutra mailing list. The event was held at Eat & Eat – Gandaria City where Siang Ming’s owner, Ms. Suwarni, shared her knowledge about Pu Erh Tea. Citrus Pu Erh was first made in 1847 during Dao Guang dynasty (道光朝). The tea leaves were stuffed into a dried orange/citrus peel (陳皮) from a type of citrus commonly found in XinHui district (新会区), Guang Dong province (广东省). This kind of tea is believed to be able to heal flu and help improves body metabolism.
After that, Ms. Suwarni demonstrated the tea making process. The tea must be poured with 100°C hot water. The first pour should be discarded as it’s only used to clean the tea. The second pour should be left sitting for 20 seconds and then it will be ready to be poured into small tea cups to drink. The tea can be brewed 3 times, with each subsequent brewing time 5 seconds longer than the previous one. The resulting tea was very fragrant, with rich dark red color. The citrus aroma blended well with Pu Erh’s characteristic earthy flavor, making the tea even more enjoyable. We’re advised not to drink tea with empty stomachs, so we’re served with crystal mooncakes and green Tea mochis.
Overall, it was an enjoyable event, well worth the 100K cost, and we’re also given a box of citrus pu erh to take home.
Note: To be honest, I really don’t care about the health claims attached to tea. I drink tea because I enjoy the flavor and the aroma of tea. Period.