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|Name:||2015 spring Haiwan Bulang "Lao Tong Zhi" brand Menghai Pu erh Tea Cake|
|Origin:||Menghai tea area, Xishuangbanna, Yunnan Province, China|
|State:||RAW, Uncooked Tea Cake|
|Specifications:||500g / per piece 500 grams is equal to 18 oz.|
|Ingredients:||Pure Yunnan Tea trees loose leaf|
|Packaging:||We use professional packaging - sealed, vacuum foil bag.|
|Manufacturers：||Anning Haiwan tea industry limited liability company.|
|Expired Date:||It can be stored for a long time.|
|Storage:||Clean, airy, dry, avoid direct sunlight, no pollution, No Srange Smell.|
Xishuangbanna Lao Mane (Bulang Tea Mountain)
Lao Mane Tea Mountain is located in Old Mane Village of Bulangzu Township, Bulang Mountain, Menghai County. It is located 70 km from the Menghai county seat. It has a tea growing history of over 900 years. Today Lao Mane village has 128 households and a total of 614 residents. There are 3,205mu of preserved ancient tea gardens and 852mu of new tea gardens. Lao Mane lies at an elevation of 1,700meters. Tea mountains stretch in a continuous chain traversed by ravines. The climate is warm and provides ample sunshine. Rain is plentiful and the soil is rich. Along with Banzhang, Lao Mane belongs to the Bulang Mountain tea region.
About Pu erh tea
This tea is known for its ancient history , taste and medicinal properties. The leaves come from the Dayeh variety of broad-leafed tea tree in the Yunnan province. This tree may be more closely related to the original ancient tea tree of preglaciation times than the smaller-leaved one. The tea is marketed in bulk as Pu-erh, shaped into cakes as Pu'er Cake Tea and into the bowl-shaped cakes called Yunnan Tuo Cha. It's all hand made and natural.
It looks like "earth" and has a very soothing and unique liquorish taste. Like wine the older the better. Like wine an old pu'erh is for special occasions.
The peoples of the Yunnan-Tibet border have drunk Pu-erh since the Tang dynasty, according to a Song dynasty scientific reference. The troops of Kublai Khan, "pacifying" the southwest after the thirteenth century Mongol conquest, are said to have introduced Pu-erh to the rest of China for its medicinal value.
Tea from these high mountains has traditionally been carried in shoulder baskets through primeval forests for processing and sale in the tea market at the county town of Pu'er. Located in central south Yunnan, Pu'er County itself does not grow tea, but the name it has given to this variety has become internationally known.
Pu-erh is viewed as a mild tea, suitable for young and old, weak and strong. Yunnan Tuo Cha, a form of Pu-erh, received the Ninth International Food Award at a conference in Barcelona, Spain, in 1986.
Pu-erh is very special because of a unique combination of factors. It is an unusual large-leafed variety, it enjoys special growing conditions with the combination of climate and soil in the Yunnan mountains, and it is semi-fermented.
The flavour has been described as both earthy and mellow. For some, the distinctive flavour can be somewhat of an acquired taste. For others, however, this flavor will add to the wonderful experience of drinking Pu-erh, and the flavour will seem fitting in a tea prized for its medicinal properties. Some people recommend first getting used to Nuoshan Pu'er, which has less of this distinctive taste. Or Pu-erh may be mixed with a little Yinzhen to cut the "earthy" flavor and create a more subtle taste. Pu-erh is known for maintaining flavor through multiple infusions.
Pu-erh tea is sold loose, or in pressed form named for the shape in which a block is molded. These include: Tuocha, Bingcha, Tuancha, Fangcha.
How to prepare compressed Pu-erh tea in a Congou style?
Step 1: Pry 3-5g tea off with Pu-erh Knife and add tea leaves to a Yixing teapot or Gaiwan.
Step 2: Pour boiling water into the teapot, give the tea leaves a rinse for 20 seconds. Then draining the water out, leaving only the soaked tea leaves
Step 3: Fill the teapot with boiling water again, cover the lid. After steeping 20 seconds or longer (according to your desired strength), the tea can be poured into a tea pitcher to be served.
Step 4: repeat Step 3 for several times. Gradually increase steeping time for subsequent brewing.