The ripe pu-erh tea material has been pressed into separate tea balls. Each tea ball made from 10-15g loose-leaf tea material. Convenient to steep and store up.
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|Other Names||Pu-erh tea ball, tea globe, ripe pu-erh tea ball, Pu er shu cha qiu.|
|Growing Area||Yunnan Province, China|
|Year of Manufacture||2006|
|Leaf Grade||5-6th Grade|
|Shape||Qiu Cha-Tea Ball|
|Processing Method||Pile/Artificial Fermentation|
|Tea Factory||Yunnan Chun Cheng Tea Factory|
|Appearance||Tight tea balls.|
|Aroma||Special and pure aged aroma.|
|Liquor||Dark brown liquor, bright orange edge.|
|Tasting Notes||The tea soup is in dark amber color. Mellow, very 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||It is often recommended to age ripened pu-erh to “air out” the unpleasant musty flavours and odours formed due to maocha fermentation.|
|Country of Manufacture||China|
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|Packing & Weight||400g/Box, about 45pcs|
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