Jinglong Tea Factory Puerh Tea No1, Ripe Pu-erh Tea Mini Cake, 40 Cups, 3.6 Ounce

Jinglong Tea Factory - Puerh Tea No1 (40 Cups) Ripe Pu-erh Tea Mini Cake (3.6 Ounce)

Jinglong Tea Factory Puerh Tea No1, Ripe Pu-erh Tea Mini Cake, 40 Cups, 3.6 Ounce

The large number 1 on the package means that 1st grade loose leaf puerh was used for this cake. 1st grade means younger and smaller tippy leaf resulting clean, lively taste with higher caffeine content. TYPE OF TEA Ripe Pu erh Tea (????, shou puerh tea, cooked pu-erh) – a type of pu-erh tea produced in designated areas of Yunnan Province from sun-dried big-leaf loose green tea using technology of wet-pile post-fermentation. LEAF ORIGIN Xishuangbanna, Lincang prefectures of Yunnan prov., China. ABOUT JINGLONG TEA FACTORY New brand created by western tea entrepreneurs from Asiatea LLC in cooperation with Yiwu Jinglong Laoshu Cha Chang. We source tea leaf directly from reputable farmers and control every part of production chain in order to provide customers with a wide range of affordable high quality natural loose leaf and pressed teas. BREWING The cake can be brewed in any way you like. We advice to start with tea-water ratio about 1:100, water temperature – just of the boil, total brewing time 3-4 min. We found it to be most suitable for following brewing methods: TROUBLESHOOTING Ripe pu-erh wet-pile fermentation process takes up to 60 days and involves microorganisms, so ripe pu-erh taste profile differs from taste of other types of teas. A bit earthy taste is a part of pu-erh taste profile. Please remember that short-time (10-20 sec) warming up (or rinsing) stage is needed while brewing pressed tea. We would also recommend to crush the cake evenly for better rinsing and faster brewing process. Ripe pu-erh tea should be brewed with water just boiled (208-212°F). the tea made of some of the oldest varietals of the tea plants understand the relationship between taste of the tea and distinctive characteristics of the soil, water, climate and conditions under which it was grown yet one of the most SUSTAINABLE processing technology: raw leaf is dried by sun, wet pile temperature rises during post-fermentation due to microorganisms activity and leaf internal heating, no heating or air conditioning equipment is used the tea is kept fresh by pressing process, we wrap it in paper and / or sustainable bamboo culm sheath Tea - water ratio for our pu-erh teas is from 1:80 (for larger leaf) to 1:100 (for smaller leaf). That means that you can brew one cup (240 ml) of tea from 0.1 oz (2.4 - 3 g) of tea leaf. If you don't have scales, use 1/2 tbs of rather evenly crashed pu-erh tea for 1 cup. Please note that post-fermented pu-erh tea doesn't become astringent or bitter if overdosed, so increase the amount of tea only if you do not feel awakening effect. For perfect brew pressed tea should be broken, crushed or divided into small even pieces similar to loose leaf. In order to warm up (or rinse) the leaf pour small amount of hot boiled water (0.2-0.3 oz) through the leaf or brew the leaf with the same amount of water for 15-30 seconds. DISPOSE this warming up brew. Brew ripe pu-erh tea with just boiled water, water temperature 208-212°F. Make sure the leaf is covered by water. Try to keep the temperature inside the brewing vessel as high as possible. Brew pressed tea for 3-4 minutes. All starts from the natural green leaf of Camellia sinensis var. assamica sourced from tea plantations of Menghai county (Xishuangbanna Dai Autonomous Prefecture) and Lincang Prefecture of Yunnan Province (China). The leaf is plucked, fixed, rolled and sun-dried. Thus we receive a semi-product called shaiqing maocha ????. After that maocha goes to our production facility for wet-pile post-fermentation (this process looks like composting). After post-fermentation lose leaf tea (now it's called ripe or shu / shou ? pu-erh) is screened. Depending on the screen mesh size loose leaf is divided into several grades: Each grade has it's own pros and cons and usually different grades (as well as different post-fermentation batches) are blended in order to create complicated taste. But sometimes you don't need complications, that's why we created a series of mono grade pu-erh with constant and predictable taste.

Key Features

• ✅ FINE LEAF - We used 1st grade puerh tea: younger and smaller tippy leaf forms clean, lively taste with close to zero earthy notes.
• ✅ Mono grade SHOU PU-ERH teacake with constant, predictable taste.
• ✅ AWAKENING – Yunnan Pu-erh tea is an invigorating tonic! The leaves have an awakening effect for some people and can be the perfect coffee substitute, thanks to the caffeine content and trace elements.
• ✅ PROCESSED IN MENGHAI mainly a part of the fermentation process is controlled by the man. Climate, water and microflora of Menghai county created unique taste of this pu-erh.
• ✅ KIND ON THE STOMACH - You can drink Pu erh tea with an empty or full stomach!

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