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Jiangnan.Art.Tea

2018 Chinese Tea Dark Tea Pu’er Tea Ripe Pu’erh Tea Compressed Tea Yunnan Pu’er Tea

2018 Chinese Tea Dark Tea Pu’er Tea Ripe Pu’erh Tea Compressed Tea Yunnan Pu’er Tea

Regular price $28.00 USD
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After 5 years of storage, when you taste it carefully, the aroma of old tea will slowly come out, and there will be a hint of sweetness of fruitwood. When you taste it, you will have a clean, dense, and smooth feeling in your mouth, with a lingering tea aroma, and a long-lasting moistness and sweetness in your mouth. It is a very comfortable experience.

This standard-size Compressed Pu'er tea brick includes 250g of pressed tea.

Tea-making master "Tan Mei" adheres to the traditional 50-60 days of fermentation technology, making the soup more glutinous and smooth, and the taste more mellow. The traditional steaming and pressing process of tea leaves makes the shape of tea bricks neat and pressed, with orderly layers, neat corners, and clear pores on the back.

“谭梅” Tan Mei graduated from Anhui Agricultural University in 1982, majoring in tea making. She studied under Wu Qiying, the founder of Pu'er tea artificial fermentation technology and the former director of Kunming Tea Factory. She was engaged in and responsible for Pu'er tea production and processing, quality inspection, and technical improvement. Teacher Tan Mei has been engaged in Pu'er tea fermentation and production for 40 years and is also a participant in the research and development of the classic Pu'er ripe tea 7581. She was awarded the title of "National Tea Master of Tea Making" by the China Tea Circulation Association.

This Pu'er tea belongs to Wa Mountain ripe tea and its later transformation follows certain rules:
Every 2-3 years, there will be obvious changes in the aroma and taste. The most obvious thing is the periodic alternation of aged notes and woody notes.
In a period of about 5 years, most aged fragrances will enter a period of dormancy and transform into a relatively clear woody fragrance.
In about 10 years, the tea soup will become significantly more transparent, and the aroma and taste substances will show smaller "granularity", not only with a fuller sensory experience but also with a fleeting and dispersing charm.
In 10-15 years, the quality of Pu'er tea will be sublimated in all aspects. The tea soup will show a charming luster, the aroma and taste will be rich and full, and it will present a wonderful experience that melts in the mouth.

Brewing tips:
The ratio of tea to water is 1:25 (4-5g of tea in 120ml gaiwan)
The feeling in the mouth is lighter, and the sweetness is more obvious. The tea soup is delicate and silky, and there is no discomfort such as a weak taste. It feels like drinking white fungus soup in the mouth.
The ratio of tea to water is 1:15 (7-8g of tea in 120ml gaiwan)
The feeling in the mouth is stronger, the tea aroma is more obvious, the sandalwood aroma and rice aroma are blended, and the entrance is delicate and smooth, without any sense of blockage, and there will be no irritation of strong tea.

P.S Can you please provide me with your phone number when you place the order, it‘s important for delivering the package, thank you in advance :)

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