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Jingmai tea district located in Lancang County, high altitude ancient tea, natural environment, Jingmai acres of world-famous ancient tea gardens in acres of ancient tea gardens, thick wild ancient tea and the Millennium wild pear, and a variety of original arbor trees grow together, during which animals insects birds heard very natural primitive. Resulting in the ancient tea gardens tea produced fine old trees, there is a natural orchid incense, honey, etc.
|Name:||2011 spring. Jingmai gold bud Old trees cooked Pu erh cake Tea|
|Origin:||Lincang Country, Yunnan, China|
|Ingredients:||100% Organic Puer tea leaves ( large leaves drying green Maocha)|
|Manufacturer:||Caicheng tea factory|
|Net Weight:||357 Grams ( 12.5 oz)|
|Expired Date:||Long Time|
|Storage:||Clean, airy, dry, avoid direct sunlight, no pollution, No Srange Smell.|
This tea selection Jingmai 2010 acres of ancient tea. Mingqian highest level of pure material made from fermented tea trees.
Taste mellow, glycol smooth, very tasty, fans smell feet, thick and bright red soup.
Brewing Guide: Take 2-3g from Puerh Cakes and put into Tea Pot. Brew with boiling water about one minute and drain the water (washing the tea). Then, fill with boiling water (over 90 Celsius) again to brew the tea. Pour into Tea Cups after one minute.
First, throw tea 5 g, immersion in boiling water for 10 seconds. This is the first pass tea wash, wash the purpose of dust and few impurities. Can not drink! Please drained.
Second, immersion in boiling water for 10 seconds. This is the second time wash the tea, also known as awake tea, can not drink! Please drained.
The third, 2-8 times faster out of the soup, boiling water 5 seconds; may be about 10 seconds after the soup bubble 9. Red thick clear, waterways and delicate tea, the quality of thick but not muddy, the aroma of pure natural. Slow sip of fine drink, full-bodied tea mayonnaise can always make people go into a state of spiritual ecstasy, joy, light, excited, comfortable feelings spontaneously.
Jingmai Tea Mountain
The Jingmai tea growing area is located in the Puerh Prefecture Lancang County township of Huimin. It borders Menghai County in Xishuangbanna. The Jingmai tea growing area covers the Lancang County villages of Jingmai and Mangjing. This stretch of 10,000mu cultivated ancient tea gardens has upwards of 1000 years of history. Scholars believe the Jingmai Tea Mountain was first cultivated over 1200 years ago in 696 A.D. by the ancestors of the Bulang people. The next several dynasties saw a succession of tea planting, leading to the current scale of over 10,000mu under cultivation. Within the ancient tea forest, tea trees are mixed in with the rest of the forest. This has created a fine natural ecology, which is a good example of an ecological tea garden.
ABOUT Ripe pu-erh Tea
Ripened" Shou Cha (熟茶) tea is pressed maocha that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also known in English as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. The term may come be due to inaccurate translation, as shú (熟) means both "fully cooked" and "fully ripened".
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.