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Craft: Ripe tea/ Cooked tea
Weight: 500g (250g x 2)
Raw material: Menghai tea area raw material
Grade:AAAA
Production date:2007 yr
Shelf time:Long-term. The longer, the better
Storage:Keep the productive in ventilated, dry, shady, no strange smell and pollution place.
Features: The raw material of this tea is 2007 yr Menghai tea area raw material, the processing is so complicated. It is carefully blended and suppressed, which is Menghai old fermentation process. So It is called classical Menghai taste Pu er tea. As a result, it becames rarely and highly cost-effective ripe tea. The previous bubble is ZhangXiang. And the later a few bubble will appear menghai old special attractive caramel aroma of ripe tea. The fragrance is truly obvious and it tastes well. Wish you love it.
About the tea:
Pu'er tea can regulate the metabolism, promote blood circulation, regulate body, naturally balance the body function, hence has the effect of beauty. In overseas, it is called "beauty tea." Pu'er tea contains vitamin C, vitamin E, polyphenols, amino acids and trace elements which have antioxidant effect, anti-aging process, so the tea is called "longevity tea." Pu'er tea contains many physiologically active ingredients, with the role of sterilization, so they can remove bad breath and protect teeth.
Brewing Puerh Tea:
For the tea purer aroma, it is necessary to warm tea, i.e., pour out the boiled water immediately for the first time, which can have 1－2 times. The speed must be quick so that the taste of the tea soup can be prevented from influence. While really starting, about a minute the tea soup can be poured into the public cup, and then continue the second. With more times, the time can be prolonged slowly, from 1 minute to a few minutes gradually, which can keep the even density of tea soup.
To make tea must control the water temperature, which greatly effect the aroma and tasty of the tea soup. Pu’er Tea requests the boiled water of the 95℃～100℃.
How much tea can depend on personal taste, generally, 3-5 grams tea properly with 150 milliliters water, and the proportion of tea to water between 1:50-1:30.