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Commodity: Aged Bu Lang Shan Ripe Puerh Cake |
| Synonyms: Bu Lang Shan Shu Puer Bing | |
| Art.No: PCX06 | |
| Place of Origin: Menghai, Yunnan | |
| Vintage: 2006 Spring | |
| Size: 357g per cake | |
| Supply Capacity: 294Pics | |
| Shelf Life: No Limit. Keep longer taste better | |
| Packaging: 7Pics/stack wrapped in bamboo leaves, 6stacks/ carton. |
| Storage: Stored in the dry, clean and ventilated environment >Learn More< |
| Shipping&Payment: |
| 1) For orders above USD3000, pls contact us for details. |
| 2) For tea shops, tea houses or any trial orders below USD 3000: |
| Oversea Door to Door Wholesale Service is Available!>See Detail< |
More Information: |
| Certification: | - |
| Tea Varietal: | Manghai Camellia sinensis var assamica |
| Harvest Time: | Mid April 2006 |
| Production Methods: | Picking Fresh Leaves-Indoor Withering- Sha Qing ("Kill The Green”)-Rolling-Sun Drying -Wet Piling-Compress-Drying |
| Introduction: | Ripe Pu Erh tea is made by fermentation of mold. A good management of fermentation is essential to get an ideal flavor of ripe Pu Erh tea. The Aged Bu Lang Shan Ripe Pu Erh Cakes were pressed in 2016 using loose leaf ripe puerh produced from areas at an altitude of about 1700 meters in Bu Lang Shan Mountains in 2006. The loose leaf ripe pu erh has been stored for 10 years. That is why its Chinese name"Shi Nian Chen Xiang" literally meaning"Ten Years Vintage Fragrance" came. The Ripe Pu Erh tea cake can produce tea infusion with a pleasant scent like sun-dried Chinese dates. The flavor is sweet and mildly fruity. It gives a mellow mouth-feel and its delicate fruity flavor sublimes in the mouth. The "Shi Nian Chen Xiang" ripe tea cakes won the Gold Prize in 2016 Yunnan Famous Tea Contest held by the Tea Association, Chamber of Commerce of Yunnan Province. |
| Preparation Methods: | We recommend using between 5 and 8g per serving for this tea. Traditionally, the first infusion rinses and "wakes up" the tea and is then discarded. As with any quality Pu Erh, this tea can be infused 7-10 times. Each infusion should last between 5-10 seconds according to individual taste preference. To break off pieces from the Pu Erh Tea cake, use a letter opener or similar shaped knife. Insert the knife or letter opener into the cake and gently loosen and lift a piece off. The aim of breaking the cake in this way is to keep as many leaves intact as possible. >More About How to Prepare and Brew Pu Erh Tea< |
| Flavor \taste note: | Sweet, balanced, harmonious and mildly fruity |
| Dried leaves: | Curl, thin and evenly in brownish auburn |
| Liquor: | Red bright, like amber |
| Brewed Tealeaves: | Bright, fat in brownish auburn |
| More Photos: |      |