Three Pagodas - Puerh Tea in Bamboo Leaf Tube (80 Cups) Ripe Pu Erh Mini Cakes (7.1 Ounce) 200g Chinese Aged Shou Pressed Fermented Black Puer Cakes

Ripe Puerh Mini Tea Cake Three Pagodas (Santa), manufactured by Jinglong Tea Factory, Loose Leaf Yunn Menghai Pu-erh tea compressed in a Tea Cake shape, aged at least for 1 year before pressing. TYPE OF TEA Ripe Pu erh Tea (????, shu puerh tea, cooked pu-erh) a type of pu-erh tea produced in desigted areas of Yunn Province from sun-dried big-leaf loose green tea using technology of wet-pile post-fermentation. SHAPE Medium pressed 200 g (7.2 oz) minibing, aka mini cake. LEAF ORIGIN Xishuangban, Lincang prefectures of Yunn prov., Chi. Yiwu Jinglong Laoshu Chachang Medium size family run tea factory established in 2004, with production facilities in Yiwu town, Menghai county and Kunming City of Yunn Province. Jinglong provides customers with a wide range of tural loose leaf and pressed teas : from collectable single origin specialty teas to affordable high quality teas for everyday consumption. BREWING Single brewing - tea-water ratio about 1 : 100, water temperature just of the boil, total brewing time 3-4 min. The tea is great for gongfu-style brewing : multiple short time (30-60 sec) infusions with tea-water ratio lowered to 1 : 30. Gently detach some leaf with hand or pu-erh knife. We found it to be most suitable for following brewing methods : Teapot Gaiwan French press 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. Ripe pu-erh tea should be brewed with water just boiled (208-212 Degree F).