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Commodity: Mengku Najiao Loose Raw Pu Erh |
| Synonyms: Mengku Eastern Moutain Puer Maocha | |
| Art.No: PEM24 | |
| Place of Origin: Mengku, Yunnan | |
| Supply Capacity: 300KG | |
| Shelf Life: No Limit. Keep longer taste better | |
| Packaging: 25kgs/ carton, aluminum foil bag inside, more packaging options available upon your request |
| 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: | Mengku Camellia sinensis var assamica |
| Harvest Time: | End March |
| Production Methods: | Picking Fresh Leaves- Indoor Withering-Sha Qing ("Kill The Green”)-Rolling- Sun Drying |
| Introduction: | Najiao is one of the small villages in the east part of Mengku Mountain. In Bingdao, the Mengku ancient tea mountain is divided into east and west part, and each has its own characteristics. Najiao is the representative of east mountain. There is over 1000mu ancient tea garden currently preserved in Najiao. The cultivation of big leaf tea variety has a long history in Najiao. Lahu Minority has grown it for more than 500 years. The Spring Mengku Najiao loose raw Pu Erh was gathered and made under our supervision. Try it and you would believe it is a Pu Erh Tea with a very good ratio of quality to price. |
| Preparation Methods: | Place tea leaves up to 40-60% of the capacity of Gaiwan. If the Gaiwan is 100ml, we need about 5g of Pu Erh tea leaves. Fill the Gaiwan with boiling water, and then place the lid and immediately pour out the water from Gaiwan. It is to warm and open up tea leaves. This action can be repeated once more. That means you can rinse tea leaves twice with boiling water. 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. >More About How to Prepare and Brew Pu Erh Tea< |
| Flavor \taste note: | Thick, mellow, sweet with floral aroma and lingering aftertaste |
| Dried leaves: | Tight bar shaped tea leaves in black |
| Liquor: | Clear golden yellow liquid |
| Brewed Tealeaves: | Elastic tealeaves in green color |
| More Photos: |
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