BING DAO ANCIENT TREE HIGH MOUNTAIN RIPE PU ERH, 200G

BING DAO ANCIENT TREE HIGH MOUNTAIN RIPE PU ERH, 200G - Image 2

BING DAO ANCIENT TREE HIGH MOUNTAIN RIPE PU ERH, 200G - Image 3

BING DAO ANCIENT TREE HIGH MOUNTAIN RIPE PU ERH, 200G

€27.90

A rich and smooth ripe Pu-erh tea, traditionally compressed into a tea brick and made from high-mountain spring tea leaves.

The infusion is deep and full-bodied, with mellow earthy and woody notes, gentle natural sweetness and a soft, rounded finish.

A distinctive Pu-erh with a warming character and lingering depth, ideal for those who enjoy mature, complex teas.

Taste: Smooth • Earthy • Woody • Mellow • Gently Sweet • Full-bodied.

Rich and rounded with the smooth , full body texture. The liquor offers earthy depth, soft woody notes and subtle sweetness.
Tea type: Ripe Pu-erh / Shou Pu-erh
Form: Compressed tea brick
Origin and type: Jishunghao BingDao Gushu / Dayezhong area, Yunnan, China
Harvest: high-mountain large tea leaves
Raw material date: 2016

Production date: March, 2020

Weight : 200 g per brick

Often referred to as a post-fermented tea, Pu Erh is named after the town in which it was produced in China’s Yunnan Province. This is wild and purely organic, grown only in mountains . The leaves come from Ancient tree . The tea contains micro-organisms, with probiotic properties, which aid digestion and promote a healthy immune system, so is commonly consumed to aid weight loss. After tea leaves are processed , they are steamed and pressed into cakes and aged for several years before they are sold.
There are two kinds of Pu Erh: Sheng ( Raw ) , which is allowed to develop and age naturally, and Shou ( Ripe ), which undergoes an accelerated fermentation process. Post-fermented aged tea, particularly Pu Erh, is highly sought-after by connoisseurs who store and age it for decades, as the flavours ( which vary from earthy, musty, and leathery, to chocolatey or woody )become more complex over time..
PREPARATION guidelines:

TRADITIONAL CHINESE METHOD:
approx 5-6 g of Pu Erh tea
150-200 ml Gaiwan with boiled water ( 100 C)
Wash the tea leaves in Gaiwan with hot water, after 20-30 sec discard the liquid.
Brew the leaves for 15-30 sec, then pour the liquid to the cup and enjoy the tea. The same leaves in Gaiwan are usually re-brewed up to 5 times, providing slightly different taste each time.

SIMPLE METHOD:
approx 3-4 g of Pu erh tea
Brew the leaves with 200 ml boiled water, leave for 2-4 min, remove the leaves and enjoy the tea. Can be re-brewed few times