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Commodity: Organic Mini Raw Puerh Tea Squares |
Synonyms: Organic Pu Erh Maocha Square |
Art.No: OPS05 |
Place of Origin: Pu'erh, Yunnan |
Supply Capacity: 1000KG |
Shelf Life: No Limit. Keep longer taste better |
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Certification: |
NOP Organic, EU Organic, JAS ECOCERT (Japan) Organic |
Tea Varietal: |
Manghai Camellia sinensis var assamica |
Harvest Time: |
Mid March |
Farming Methods: |
Biodynamic Organic Farming |
Production Methods: |
Picking- Indoor Withering-Sha Qing ("Kill The Green”)-Rolling- Sun Drying-Compress- Drying |
Introduction: |
This organic raw puerh tea was compressed into 5grams squares using leaves harvested from organic high-mountain gardens in Nanping, Puerh, Yunnan at an altitude of about 1800 meters, right in the core of one of the main pu-erh production areas. The farmers choose the high grade raw materials to make this tea, meaning it has a high proportion of tea buds, and both the raw materials and origin bushes have been NOP, EU and JAP organic certified. |
Preparation Methods: |
We recommend using just one piece(just 5grams) per serving for this tea. Traditionally, the first infusion rinses and "wakes up" the tea and is then discarded. For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.
>More About How to Prepare and Brew Pu Erh Tea< |
Flavor \taste note: |
Mellow, sweet with flowery aroma and lingering aftertaste |
Dried leaves: |
Compressed puerh tea squares in white and brown color. 5grams per piece and 5pieces per caddy |
Liquor: |
Clear golden yellow liquid |
Brewed Tealeaves: |
Bright, fat in brownish auburn |
More Photos: |
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