Crab's Foot (螃蟹脚) Raw Pu-erh
Origin & Nature
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Ethnobotanical Name: Called "Crab’s Foot" (螃蟹脚) by the ancient Bulang people due to its crustacean-like shape.
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Scientific Name: "Viscum articulatum" (Flat-stemmed Mistletoe), a parasitic plant that grows exclusively on 100+ year-old tea trees in Yunnan’s high-altitude forests.
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Historical Record: Mentioned in 《本草纲目》 (Compendium of Materia Medica) as a prized medicinal herb.
Characteristics
Appearance
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Fresh: Emerald-green, segmented like grasshopper legs.
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Dried: Amber-brown, curling into crab-claw shapes.
Aroma & Flavor
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Newly Harvested: Intense mossy-umami with fresh tea leaf undertones.
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Aged (3+ Years): Develops ginseng-like medicinal depth and forest-floor earthiness.
Brewing Effects
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With Pu-erh:
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Enhances sweetness, rounds out astringency, and adds viscous texture.
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Prolongs aftertaste—sweetness lingers for hours, unaffected by food or tobacco.
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Solo Brew: Golden liquor with herbal complexity (reminiscent of light pu-erh + licorice root).
Health Benefits
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Traditional Use:
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Detoxifies the liver and kidneys.
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Soothes sore throats and reduces phlegm.
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Modern Research: Rich in polysaccharides and antioxidants.
Usage Guide
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Pairing with Tea: Add 2–3 segments per 5g of pu-erh for enhanced richness.
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Medicinal Brew: Simmer 5g in 500ml water for 10 mins as a tonic.
Details
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Origin: Yunnan Ancient Tea Forests, China
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Net Weight: 200g
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Harvest Date: March 2021
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Production Date: April 2024
Perfect For:
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Tea Alchemists seeking flavor amplification.
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Herbalists exploring synergistic botanicals.
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Connoisseurs chasing ultra-lingering sweetness.