Over 10 years of vintage. This cooked(ripe) loose -leaf pu-erh tea becomes mild. No bitter mouth-feel at all. The tea soup is smooth, mellow with sweet aftertaste.
|Other Names||Shu Cha, Ripe Pu-erh, Cooked Pu-erh|
|Growing Area||Yunnan Province, China|
|Year of Manufacture||2002|
|Leaf Grade||Top Grade Leaves Almost full buds.|
|Shape||San Cha-Loose Tea|
|Processing Method||Pile/Artificial Fermentation|
|Appearance||Tiny, young tea buds. Even, clean.|
|Aroma||Classic aged aroma.|
|Liquor||Dark amber liquor, oily, bright orange edge.|
|Tasting Notes||The tea soup is mellow, smooth and left a sweet and malty aftertaste.|
|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. Air the tea before drinking to get a better flavor.|
|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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