Ethiopian Mocha Pu-erh
Ethiopian Mocha Pu-Erh, a rich blend of Chinese Pu-Erh, coffee and butterscotch is about as unique as it gets. Now, before you go asking, “how can you blend tea and coffee together”, let‟s examine the parallels between how both were discovered. Legend has it that tea was discovered by chance in 2737 BC by ancient Chinese emperor Shennong. The emperor, camped for the night, boiled water to drink. As chance would have it, the wood he was burning came from a tea bush. As it burned, dried leaves rose into the air, landing in his boiling pot. Rather than turn it out, he tasted the water and found that not only was it delicious, it gave him a boost of energy. Thousands of miles away in Ethiopia, coffee also enjoyed a chance discovery, this time by a goatherd named Kaldi. Kaldi noticed that his goats, after munching on a certain variety of red berry, became full of energy and started “dancing” through the fields. Intrigued, he ate a few of the berries himself and found they also gave him a burst of energy. Amazed, he showed the beans to a monk who threw them into a fire, unimpressed. Kaldi saved the roasted beans, brewed them with some hot water, and the rest is history. The parallels are clear: two competing products, both discovered by chance after coming in contact with fire, each giving a boost of energy – sounds like a natural pairing to us. Celebrate the coming together of these two ancient brews by steeping a pot of Ethiopian Mocha Pu-erh today. Emperor...goatherd...either way, you‟re coming out a winner.
Hot tea brewing method:
Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour water into teapot to cover the leaves - pour the water off - in effect you are ‘rinsing’ the tea. Next pour the boiling water into the teapot over the ‘rinsed’ leaves. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). You may add milk and sugar to taste though this is generally not done.
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