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, compressed, dried|
|Health Benefits||on balance the blood pressure & sugar, cholestrol, against diabetes, it's the best|
|Remarks||4 seasons tea, better not have it when empty stomach and after 4pm|
Color: from light dark-green towards to brown by different years storage
Shape: big loose curl and twist stripe for loose leaves
Size : 40-70mm for loose leaves
Smell: wild tree in forest, apricot
Taste: apricot, sweet, stimulate saliva; new harvest is intense and when aged one mature
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, 15-20 sec for the 4th - 6th infusions, and 30-45sec for the 6th -8th infusions, 45sec-1minute for 9th and more infusions. ( Clay teapot need less time then Porcelain Gaiwan)
* suggest more than 30seconds between each infusion*
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