2016 KANG ZANG TIE BING, Yunnan Xiaguan TuoCha Puer RAW Tea Pu-erh Cake 普洱 357g

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.

Xiaguan Tea Factory 

Xiaguan Tea Factory （下关茶叶厂） Xiaguan Tea Factory is located in Xiaguan, near the old city of Dali (大理), and is especially famous for the production of 'tuocha ' (沱茶). This region of Yunnan has a very good temperate climate with clean water and tall mountains, which of course they attribute to the quality of their teas. 'Tuocha' has a characteristic bowl-shape that was said to be developed for easy transport on caravans and ease of trade. 

Yunnan Xiaguan Tuocha Tea (Group) Co., Ltd, formerly founded as Yunnan Xiaguan Tea Factory in 1941, is one of the tea processing enterprises established relatively early in the southwest region of China, with a fairly large-scale, and the origin place of Yunnan Xiaguan Tuocha renowned both at home and abroad. The Company is also a key state-designated manufacturer of Border-sale Compressed Tea.

About Uncooked pu-erh Tea

Uncooked pu-erh is the original form of pu-erh teas. Following traditional method, new uncooked pu-erh teas are little or no fermented. The taste of those new teas, especially those made of wild arbor-type tea trees, has a strong astringency. People gradually found that by storing them in a dry condition for several more years, the teas become more mellow and lingering in the taste. In fact, the longer you store those uncooked pu-erhs, the better and more mellow the taste. Again, this especially applies to those made of wild arbor-type tea trees.

 

About Pu Erh Tea

Pu'er or pu-erh is a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation, and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. This process produces tea known as 黑茶 hēichá. Pu'er falls under a larger category of fermented teas commonly translated as dark tea.

 

 

 

 

 

 

 

 

How t prepare compressed Pu-erh tea in a Congou style?

Step 1: Pry 3-5g tea off with Pu-erh Knife and add tea leaves to a Yixing teapot or Gaiwan.

Step 2: Pour boiling water into the teapot, give the tea leaves a rinse for 20 seconds. Then draining the water out, leaving only the soaked tea leaves

Step 3: Fill the teapot with boiling water again, cover the lid. After steeping 20 seconds or longer (according to your desired strength), the tea can be poured into a tea pitcher to be served.

Step 4: repeat Step 3 for several times. Gradually increase steeping time for subsequent brewing.