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Commodity: Gong Ting Ripe Pu Erh Tea Cake |
| Synonyms: Royal Ripened Puer Bing | |
| Art.No: PGT17 | |
| Place of Origin: Menghai, Yunnan | |
| Size: 100g per cake | |
| Supply Capacity: 300Pics | |
| Shelf Life: No Limit. Keep longer taste better | |
| Packaging: 10Pics/stack wrapped in bamboo leaves, 15stacks/ carton. |
| 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: | Manghai Camellia sinensis var assamica |
| Harvest Time: | Mid April |
| Production Methods: | Picking Fresh Leaves-Indoor Withering- Sha Qing ("Kill The Green”)-Rolling-Sun Drying -Wet Piling-Compress-Drying |
| Introduction: | Menghai "Gong Ting" literally means palace ripe Pu Er tea. Only by its name, you can understand the high standards on the Maocha. Ripe Pu Erh tea is made by fermentation of mold. A good management of fermentation is essential to get an ideal flavor of ripe Pu Erh tea. The Gong Ting Ripe Pu Erh Tea cakes were made by Langhe Tea Factory, a veteran factory that is famous for making ripe Pu Erh in Menghai.They were made into 100g small cakes and round in shape. The Ripe Pu Erh tea cake can produce tea infusion with a pleasant scent like sun-dried Chinese dates. The flavor is sweet and mildly fruity. It gives a mellow mouth-feel and its delicate fruity flavor sublimes in the mouth. |
| Preparation Methods: | We recommend using between 5 and 8g per serving for this tea. Traditionally, the first infusion rinses and "wakes up" the tea and is then discarded. As with any quality Pu Erh, this tea can be infused 7-10 times. Each infusion should last between 5-10 seconds according to individual taste preference. To break off pieces from the Pu Erh Tea cake, use a letter opener or similar shaped knife. Insert the knife or letter opener into the cake and gently loosen and lift a piece off. The aim of breaking the cake in this way is to keep as many leaves intact as possible. >More About How to Prepare and Brew Pu Erh Tea< |
| Flavor \taste note: | Sweet, balanced, harmonious and mildly fruity |
| Dried leaves: | Curl, thin and evenly in brownish auburn |
| Liquor: | Red bright, like amber |
| Brewed Tealeaves: | Bright, fat in brownish auburn |
| More Photos: |       |