Shou Pu erh Tea Cake


Availability: In stock

Brewing difficulty: General difficulty
Best season to taste: Winter.
Origin: Xishuangbanna, Pu'er and other places of Yunnan Province.
Recognizing: The new imperial Pu’er tea is rather fresh with golden fuzz and thick taste. The stale imperial Pu’er tea turns from maroon into dark brown after long-term oxidation. In addition, the wrapping paper of the old imperial Pu’er tea has become obsolete and slightly yellow as time goes by. The buyer can identify the tea according to the hand wove of the paper and the aging degree of the print.
Water temperature: boiling water of 100℃.
Tea sets: purple sand teapot, porcelain, tureen, etc. In addition, it's better to choose a bigger cup to taste the tea.
Amount of tea: ratio of tea and water is 1:50 to 1:30.
Infusion times: usually 10 or more infusions for fermented Pu'er tea.
Tasting notes: Softening as they are rinsed, the leaves give off an intense bouquet of peat, roots and sweet potato. A strong animal undertone suggests wet wool. The liquid is a very dark red-brown. The smooth and unctuous mouthfeel has aromas of ripe fig, spruce and tar. Hazy notes of maple wood, brioche and dark chocolate caress the palate. The gentle persistence of burnt sugar and flint soothes the finish.
Recommended infusion method/accessory: The gong fu cha technique (see page 144) and a zhong or teapot.


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Product Description

Ancient Tea-Horse Road handed down for thousands of years, and Pu’er culture is more fragrant after a long time.

Pu'er, located in Southwestern Yunnan, is one of the biggest tea-producing areas. During the Ming and Qing Dynasties, Pu'er once was one important courier station in the ancient Tea-Horse Road. Pu'er tea was sold to every Province in China and far away to France, England, Korea, Japan, etc. The aroma of Pu'er was gradually recognized in more places all over the world and began to enjoy a great reputation. Nowadays, there are still lots of complete sites of ancient Tea-Horse Road in Yunnan Province.

Fermented Pu'er tea

Unfermented Pu'er tea requires a long time of natural fermentation, whereas fermented Pu'er tea can get a good quality and flavor after storing 2 to 3 years. It is more suitable for drinking compared with unfermented tea. Fermented Pu'er tea is made through piling and fermentation. It has a special old flavor and proves to possess dozens of health functions. It is widely- accepted for its excellent weigh loss.

Levels of Pu'er

There are a total of 11 levels: the supreme level and level 1 to 10. It is divided into high, medium and low grade. The high grade tea includes Jinguagong Tea, Qizibing, imperial tea, tea for gift, and supreme. The middle grade includes level one and three Zhuan tea, Tuo tea, and diffused tea from level one to five. The low grade tea is diffused tea from level six to ten.

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Shipping & Payment

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