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Name:
2007 Xinghai Tea No.7639 UnCooked Pu Erh Tea Cake
Origin:
Yunnan Province, China
Grade:
good
Rating :
State:
RAW, Uncooked Tea Cake
Specifications:
357g / per piece 357 grams is equal to 12.6 oz.
Ingredients:
Pure Yunnan Tea trees loose leaf
Manufacturer:
Xing Hai Tea Factory
PIECE(Quantity):
Please your own choice. If you need special Quantity, please contact us at eBay message.
Expired Date:
It can be stored for a long time.
Storage:
Clean, airy, dry, avoid direct sunlight, no pollution, No Srange Smell.
| Name: | 2007 Xinghai Tea No.7639 UnCooked Pu Erh Tea Cake |
| Origin: | Yunnan Province, China |
| Grade: | good |
| Rating : | |
| State: | RAW, Uncooked Tea Cake |
| Specifications: |
357g / per piece 357 grams is equal to 12.6 oz. |
| Ingredients: | Pure Yunnan Tea trees loose leaf |
| Manufacturer: | Xing Hai Tea Factory |
| PIECE(Quantity): | Please your own choice. If you need special Quantity, please contact us at eBay message. |
| Expired Date: | It can be stored for a long time. |
| Storage: | Clean, airy, dry, avoid direct sunlight, no pollution, No Srange Smell. |
Brewing Guide: Take 2-3g from Puerh Cakes and put into Tea Pot. Brew with boiling water about one minute and drain the water (washing the tea). Then, fill with boiling water (over 90 Celsius) again to brew the tea. Pour into Tea Cups after one minute.
About Uncooked pu-erh Tea
Uncooked pu-erh is the original form of pu-erh teas. Following traditional method, new uncooked pu-erh teas are little or no fermented. The taste of those new teas, especially those made of wild arbor-type tea trees, has a strong astringency. People gradually found that by storing them in a dry condition for several more years, the teas become more mellow and lingering in the taste. In fact, the longer you store those uncooked pu-erhs, the better and more mellow the taste. Again, this especially applies to those made of wild arbor-type tea trees.
About Pu Erh Tea
Pu'er or pu-erh is a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation, and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. This process produces tea known as 黑茶 hēichá. Pu'er falls under a larger category of fermented teas commonly translated as dark tea.
