2002 Aged/Cooked Loose Pu-erh Tea Black Puer Tea Ripe100g/3.5oz P034

price: US $9.48
from AliExpress
item Type: Pu'Er Tea
Grade: First
is_customized: Yes
Age: 11 - 20 Years
Shelf Life: Long time
Brand Name: Royal Tea Bay
Style: Loose Tea
Packaging: Bag

Product Description

Aged/Cooked Loose Puerh Tea Year 2002 Black Puer Tea Ripe p034 100g
Puerh Tea
From the origin: Pu-erh, Yunnan, China
Net Weight : 100gram/35oz
Product Name: Loose Puerh Tea
Store Conditions: Store in airtight, opaque container in a cool, dry place away from sunlight.
Brew Guide: 5gram of the puer tea per 8oz of water.Brew at 212 F for 1 to 2 minutes
Shelf Life: Long Time, about 10 years
Loose Puerh Tea

There are two types of puer: Shu Cha (Ripe) and Sheng (raw). The raw puer is made from fresh tea leaves this is lightly steamed and pressed into cakes. It is slowly changing over time through a natural fermentation process until it becomes “cooked.” The microbes present in the fresh tea leaves that are not destroyed during sun drying and over 8 to 10 years until raw puer tea is transformed to cooked. It starts to reach its full maturity after around thirty years. Full fermented puer teas are robust, earthy and rich. Puer is often a favorite tea of the truly dedicated tea drinker. Puer tea are either left loose or compressed into cakes is then permitted to retain barely enough moisture content that the tea continues to ferment slowly over time. For this reason, puer is best stored open so that oxygen can continue to refine the tea. A process was developed for uniformly speeding up the aging process. Large piles of fresh tea leaves are wetted and then covered with a large canvass cloth, creating a kind of composting effect. The water drains off as does some of the natural moisture through the weight of the pile. Inside of the pile heat is produced. The pile becomes a rich environment for microbes that thrive in the tea leaves of Yunnan. The tea master’s skill comes into play when the pile needs to be turned. The turning needs to come at the right time, and there are clumps of growth that occur at the bottom of the heap and must be broken up and evenly distributed throughout the pile. When to turn and the attention paid to the details of turning are critical, so that the pile adds a pleasant fragrance to the tea. A poor level of skill turns the heap into an unkempt barnyard smell, flatteringly called ‘earthy’ in the West, and ‘old house smell’ in China. After the the tea is cooked it is sorted for grade, and then lightly steeped and pressed into cakes, bricks, etc. But some of the puer tea are not compressed which are the loose puer teas.

The year of this kind of puer tea is 2002. The bitter taste of the puer is gone, leave mellow, golden,erthy and sweet taste. Anyone who adores puer must not miss this kind. Have a try!!!

100gram Loose Puerh Tea
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