Name: Jinglong Tea Factory - Puerh Tea No3 (40 Cups) Ripe Pu-erh Tea Mini Cake (3.6 Ounce)
Brand: auhime
Price: 15.50 USD
Availability: InStock

The large number 3 on the package means that 3d grade loose leaf pu-erh was used for this cake.

Due to rather fine and young leaf this tea will provide you with high amount of caffeine, surprise you with deep clean liquor color and mellow taste with just hints of bitterness.

TYPE OF TEA

Ripe Pu erh Tea (普洱熟茶, shou puerh tea, cooked pu-erh) – a type of pu-erh tea produced in designated areas of Yunnan Province from sun-dried big-leaf loose green tea using technology of wet-pile post-fermentation.

LEAF ORIGIN

Xishuangbanna, Lincang prefectures of Yunnan prov., China.

ABOUT JINGLONG TEA FACTORY

New brand created by western tea entrepreneurs from Asiatea LLC in cooperation with Yiwu Jinglong Laoshu Cha Chang. We source tea leaf directly from reputable farmers and control every part of production chain in order to provide customers with a wide range of affordable high quality natural loose leaf and pressed teas.

BREWING

The cake can be brewed in any way you like. We advice to start with tea-water ratio about 1:100, water temperature – just of the boil, total brewing time 3-4 min.

We found it to be most suitable for following brewing methods:

Teapot with sifter
Mug with sifter
French press
Pour over
Clever Dripper.

TROUBLESHOOTING

Ripe pu-erh wet-pile fermentation process takes up to 60 days and involves microorganisms, so ripe pu-erh taste profile differs from taste of other types of teas. A bit earthy taste is a part of pu-erh taste profile.

Please remember that short-time (10-20 sec) warming up (or rinsing) stage is needed while brewing pressed tea. We would also recommend to crush the cake evenly for better rinsing and faster brewing process.

Ripe pu-erh tea should be brewed with water just boiled (208-212°F).

TASTE

the tea made of some of the oldest varietals of the tea plants

FEEL THE TERROIR

understand the relationship between taste of the tea and distinctive characteristics of the soil, water, climate and conditions under which it was grown

meet TRADITIONAL

yet one of the most SUSTAINABLE processing technology: raw leaf is dried by sun, wet pile temperature rises during post-fermentation due to microorganisms activity and leaf internal heating, no heating or air conditioning equipment is used

REDUCE packaging WASTE

the tea is kept fresh by pressing process, we wrap it in paper and / or sustainable bamboo culm sheath

pu-erh tea brewing how much tea do I need

HOW TO BREW: how much tea to use?

Tea - water ratio for our pu-erh teas is from 1:80 (for larger leaf) to 1:100 (for smaller leaf).

That means that you can brew one cup (240 ml) of tea from 0.1 oz (2.4 - 3 g) of tea leaf.

If you don't have scales, use 1/2 tbs of rather evenly crashed pu-erh tea for 1 cup.

Please note that post-fermented pu-erh tea doesn't become astringent or bitter if overdosed, so increase the amount of tea only if you do not feel awakening effect.

HOW TO YIELD THE PERFECT BREWED CUP?


CRUSH For perfect brew pressed tea should be broken, crushed or divided into small even pieces similar to loose leaf.	WARM UP In order to warm up (or rinse) the leaf pour small amount of hot boiled water (0.2-0.3 oz) through the leaf or brew the leaf with the same amount of water for 15-30 seconds. DISPOSE this warming up brew.	USE JUST BOILED WATER Brew ripe pu-erh tea with just boiled water, water temperature 208-212°F. Make sure the leaf is covered by water.	COVER Try to keep the temperature inside the brewing vessel as high as possible. Brew pressed tea for 3-4 minutes.

All starts from the natural green leaf of Camellia sinensis var. assamica sourced from tea plantations of Menghai county (Xishuangbanna Dai Autonomous Prefecture) and Lincang Prefecture of Yunnan Province (China).

The leaf is plucked, fixed, rolled and sun-dried. Thus we receive a semi-product called shaiqing maocha 晒青毛茶.

After that maocha goes to our production facility for wet-pile post-fermentation (this process looks like composting).

After post-fermentation lose leaf tea (now it's called ripe or shu / shou 熟 pu-erh) is screened.

Depending on the screen mesh size loose leaf is divided into several grades:

宫廷 gongting or imperial - smallest hairy buds
1st grade - big buds and first leaf
3d grade - bigger first and second leaf
5th grade - second and third leaf
7th grade - third and forth leaf
9th grade - biggest, fifth leaf

Each grade has it's own pros and cons and usually different grades (as well as different post-fermentation batches) are blended in order to create complicated taste. But sometimes you don't need complications, that's why we created a series of mono grade pu-erh teacakes with constant and predictable taste.