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Commodity: Da Xue Shan Loose Raw Pu Erh |
| Synonyms: Big Snow Mountain Puer Maocha | |
| Art.No: PRA32 | |
| Place of Origin: Mengku, Yunnan | |
| Supply Capacity: 300KG | |
| Shelf Life: No Limit. Keep longer taste better | |
| Packaging: 25kgs/ carton, aluminum foil bag inside, more packaging options available upon your request |
| Storage: Stored in the dry, clean and ventilated environment >Learn More< |
| Shipping&Payment: |
| 1) For orders above USD3000, pls contact us for details. |
| 2) For tea shops, tea houses or any trial orders below USD 3000: |
| Oversea Door to Door Wholesale Service is Available!>See Detail< |
More Information: |
| Certification: | - |
| Tea Varietal: | Mengku Camellia sinensis var assamica |
| Harvest Time: | End March |
| Production Methods: | Picking Fresh Leaves- Indoor Withering-Sha Qing ("Kill The Green”)-Rolling- Sun Drying |
| Introduction: | There are two Da Xue Shan (Big Snow mountains) in Lincang prefecture. One is in Mengku county and the other is in Yong De county. The Da Xua Shan Loose Raw Pu Erh is of Spring crop from Mengku Da Xue Shan (Big Snow Mountain). Tealeaves were harvested from a desolated ancient tea garden filled with tea trees between 200 and 300 years old at an altitude of about 1800 meters on the south-western slope of the mountain. The Pu Erh itself is full of intense cha qi and is somewhat bitter and pungent. The mouth-feel is strong and fills and stimulates the mouth long after it has been drunk. There is a slight flowery aroma that will become more obvious with aging. The loose raw Pu Erh is an ideal tea for maturation, with the necessary strong and intense character to become a full-bodied and textured tea as time goes on. There is a widespread misunderstanding that raw Pu Erh can only be drunk after at least 5-10 years aging. In fact, raw Pu Erh of good quality esepcially the ones made of tealeaves harvested from old or ancient arbor tea trees such as the Da Xue Shan loose raw Pu Erh is declious even being enjoyed in current year. Of course, amazing changes can be found every several years if properly stored. |
| Preparation Methods: | Place tea leaves up to 40-60% of the capacity of Gaiwan. If the Gaiwan is 100ml, we need about 5g of Pu Erh tea leaves. Fill the Gaiwan with boiling water, and then place the lid and immediately pour out the water from Gaiwan. It is to warm and open up tea leaves. This action can be repeated once more. That means you can rinse tea leaves twice with boiling water. 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: | Thick, mellow, complex with flowery aroma and lingering aftertaste |
| Dried leaves: | Tight bar shaped tea leaves in black |
| Liquor: | Clear golden yellow liquid |
| Brewed Tealeaves: | Elastic tealeaves in green color |
| More Photos: |    |