Chinese Dark Tea
This tea-button-mini tea cake is tightly pressed from whole tea buds and leaf and aged for over 10 years now.
It tastes clean, sweet and smooth. A typical well stored ripe tea made with traditional recipe. The fragrance is fresh and deep. No fishy hint at all.
The infusion is thick and smooth in dark amber color with golden edge around.
The following video introduced steeping this tea-button with a Yixing clay teapot.
|Other Names||Pu-erh tea cake, mini tea cake, mini bing cha, tea-button|
|Net Weight||about 5g/pc 10pcs totally per pack|
|Growing Area||Yunnan Province, China|
|Year of Manufacture||2000|
|Leaf Grade||3-4th Grade Leaves.|
|Processing Method||Pile/Artificial Fermentation|
|Appearance||Mini Bing(Tea Cake) that tightly pressed from whole tea buds and leaf.|
|Aroma||Classic and clean cooked pu-erh aroma. Meng Hai type of flavour. The aged fragrance is fresh and deep.|
|Liquor||Dark red liquor, bright orange edge.|
|Tasting Notes||It tastes clean, sweet and smooth. A typical well stored ripe tea made with traditional recipe. The fragrance is fresh and deep.|
|Teaware||Gaiwan(Covered Bowl), Gong Fu Tea-set, Piao Yi Tea Maker, Zi Sha(Purple Clay Pot)|
|Steeping Instructions||Add tea into the teapot or Gaiwan→Quickly wash the tea with hot water for 2 times→Add hot water and steep for 30 secs for the first infusions.Gradually extend the steeping time for the next infusions.|
|Storage||Keep this tea in tin, porcelain, clay or pottery tea caddies. Stay away from sunshine and odours.|
|Country of Manufacture||China|
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|Packing & Weight||50g~500g/bag. Default packing with aluminium coated kraft paper bag.|
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