Pu-erh is the name of a city in Yunnan and now it is getting more famous for its tea products. And it devided into Raw Puerh and Riped Puerh. The simple way to find out the different between raw and riped one is from their color. General say, riped puerh has much darker color than the raw one.
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|Making Process||withering, fired, rolled, sun-dried, WODUI, baked to dry, compressed into disc, dried|
|Health Benefits||on balance the blood pressure & sugar, cholestrol, against diabetes, it's the best|
|Remarks||relaxing, calming, regarded as a sleepy tea|
Color: brown-black and black when wet
Size: 250grams/ brick
Smell: earthy, soil, mud, forest after rain
Taste: earthy, smooth, sweet after taste and stimulate saliva
Teaware: Porcelain Gaiwan, glassware, clay teapot
Tea leaves: 5-8grams
MY Teahouse suggest using 90-95 degree ºC rinse the leaves for 2 seconds to wake the leaves up first. Then brewing for about 10-15sec for the 1st-3rd infusion, 5-10sec for the 4th - 6th infusions, and 15-20 for the 6th -8th infusions, 45sec-1minute for 9th and more infusions. ( Clay teapot need less time then Porcelain Gaiwan)
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