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Commodity: Mahei Raw Pu Erh Tea Cake |
| Synonyms: Mahei Sheng Puerh Bing | |
| Art.No: PMH56 | |
| Place of Origin: Mengla, Yunnan | |
| Vintage: 2011 Spring | |
| Size: 357g per cake | |
| Supply Capacity: Sold Out | |
| 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: |
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| Tea Varietal: | Yiwu Camellia sinensis var assamica |
| Harvest Time: | Early April |
| Production Methods: | Picking Fresh Leaves- Indoor Withering-Sha Qing ("Kill The Green”)-Rolling- Sun Drying-Compress- Drying |
| Introduction: | If you are a Pu Erh fan, Yiwu（易武） must be a name you frequently heard about. Yiwu Pu Erh is known for its gentle and mild character, in stark contrast with strong and pungent Ban Zhang Pu Erh and they are both seen as the best Pu Erh teas and sought after by Pu Erh lovers. For years, Ban Zhang Pu Erh is likened to the King and Yi Wu, to the Queen by people. Mahei（麻黑）,a village about two kilometers away from Yiwu town, became famous because of its quality Pu Erh Tea. It seems undebatable that Mahei Pu Erh is representative of Yiwu Pu Erh. It is estimated there were 160 hectare ancient tea gardens and more than 340 hectare new tea gardens existing in Mahei. The Mahei Raw Pu Erh Tea Cakes were made of tealeaves harvested from arbor tea trees around the early April of 2011 and have been properly stored until now. The following photos were taken and the presentation was made on April, 2013. Pu Erh Tea would change with time in taste, flavor and appearance so you may feel different when you try it. Latest photos and presentation of the Pu Erh teas would be shown on our Facebook Page every few years if we feel significant changes have taken place. |
| 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. For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times. 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: | Mellow and thick with deep aftertaste. |
| Dried leaves: | Tight and slender dark tea leaves |
| Liquor: | Clear golden yellow liquid |
| Brewed Tealeaves: | Elastic tealeaves in brownish color |
| More Photos: |        |