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Mang Fei Raw Pu Erh Tea Cake Commodity: Mang Fei Raw Pu Erh Tea Cake
Synonyms: Mengfei Sheng Puerh Bing
Art.No: PMG21
Place of Origin: Lincang, Yunnan
Size: 357g per cake
Supply Capacity: 210Pics
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: Mengban Mang Fei Camellia sinensis var assamica
Harvest Time: Mid March
Production Methods: Picking Fresh Leaves- Indoor Withering-Sha Qing ("Kill The Green”)-Rolling- Sun Drying-Compress- Drying
Introduction:

Lincang drew attention of more and more people because of its Pu Erh teas of good quality at keen prices during recent years. Yong De county of Lin Cang is is known for having a nice environment and an abundance of old trees. Mang Fei mountain located in Yong De county, Lincang prefecture is home to many wild arbor trees with a pristine environment. Mang Fei Pu Erh was widely known by Pu Erh dealers and fans during recent years.

The Mang Fei Raw Pu Erh Tea Cake was made of entirely tealeaves harvested from 80-100 years old arbor tea trees during the Mid-March. Mang Fei arbor tea has hairy buds and stout leaves.

There is a widespread misunderstanding that raw Pu Erh can only be drunk after at least 5-10 years aging. In fact, raw Pu Erh of good quality esepcially the ones made of tealeaves harvested from old or ancient arbor tea trees such as the Mang Fei raw Pu Erh cake is declious even being enjoyed in current year. Of course, amazing changes can be found every several years proper if properly stored.

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: Fresh, mellow and flowery with deep and thick aftertaste.
Dried leaves: Tight and slender dark tea leaves with white tips
Liquor: Clear golden yellow liquid
Brewed Tealeaves: Elastic tealeaves in green color
More Photos: Raw Pu Erh Tea Cake
Raw Pu Erh Tea Cake 2
Raw Pu Erh Tea Cake Bing
Raw Pu Erh Tea Cake 4
Raw Pu Erh Tea
Raw Pu Erh Tea Cake Infusion
Raw Pu Erh Tea Cake Brewed

 

 

                   
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