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357g YUNNAN TAETEA 2009 Menghai Dayi 7572 Classic Shu Ripe Pu Er Puer Pu Erh tee

357g YUNNAN TAETEA 2009 Menghai Dayi 7572 Classic Shu Ripe Pu Er Puer Pu Erh tee

$125.73 USD
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About Menghai Dayi (TAETEA) Pu erh tea factory 

Menghai Tea Factory (Chinese: 勐海茶厂; pinyin: měnghăi cháchăng) is a tea factory producing pu'er tea located in Menghai, Yunnan, China. The factory is well known for its old raw pu-erh cakes and is highly reputed in the tea industry of China.

Menghai Tea Factory previously produced its teas under the zhōngchá label of the state-run China National Native Produce & Animal Byproducts Import & Export (CNNP), but registered its own brand, Dayi, in June 1989, and began producing exclusively under this label in 1996. While some Menghai labels contain other more prominent labels, such as the Menghai peacock, the Dayi brand (now anglicised as "TAE Tea" on some packaging) is always found on these labels as well.

Name:  2009 TAETEA 7572 Dayi Pu'er Tea Cake
Origin:  Menghai Country,  Yunnan, China
Grade:  VERY GOOD  
Rating :  ★★★★★
State:  RIPE, Cooked,  
Production year:  2009
Ingredients:  100% Organic Puer tea leaves
Manufacturer:  Menghai dayi tea factory, TAETEA Group
Net Weight:  357 Grams   (12.5 oz)   357 grams is equal to 12.5 oz.
Expired Date:  Long Time
Storage:  Clean, airy, dry, avoid direct sunlight, no pollution, No Srange Smell.

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.

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ABOUT Ripe pu-erh Tea

Ripened" Shou Cha (熟茶) tea is pressed maocha that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also known in English as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. The term may come be due to inaccurate translation, as shú (熟) means both "fully cooked" and "fully ripened".

How to 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.

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