Taste & Benefits
Of all the types of tea you can find in the world, Shu puerh tea is among the most mysterious. While other types of tea are categorized by their level of oxidation, Shu pu-erh tea represents a category of fully-oxidized tea, fermented and ripened by time.
This shu pu-erh tea cake is produced by the Yong De sub-branch of the Mengku Shuangjiang tea factory. The tea leaf is complete and uniform, well dried, without impurities. Selected the raw material from Mengku ancient tea tree, pancake is clear, smells a aged flavor, bright and clean red color tea soup, tastes a delicious soft as nut-chocolate, similar the haiwan 9978.
How to brew ripe pu erh tea?
Warm up the tea pot with boiling water, put about 5-8g pu-erh tea loose leaf, swirl and discard the water. This helps to damp tea leaves, wash and help them to start steeping, repeat the rinse of the tea leaves once more.
After that pour 8 fl.oz of boiling water that about 90-95ºC (195-205ºF) and cover tea pot for 2-4 minutes, and then enjoy it!
Note: Don't allow the tea leaves in your teapot continue to steep.
