Raw/Green Pu-erh Tea
Xishuangbanna Ancient Tea Mountain, Yunnan
Ancient Pu-erh tea tree, natural growing environment, organic tea leaves, picked in early spring season before rain, sundried Maocha, pressed with stone mode…the core value of traditional Pu-erh is consisted of all these factors. There are many famous ancient Pu-erh tea mountains located in Yunnan province, and every kind of ancient Pu-erh has its own unique flavor because of the different growing earth, weather, environment etc. in different mountains.
Using organic Maocha from famous Xishuangbanna ancient tea mountains as raw material, pressed with traditional stone model by hands, this “Lanhua” raw Pu-erh tea cake is made of pure ancient tree tea Maocha of autumn season. It brews a bright yellowish liquor and tastes sweet even the first infusion. Ancient Pu-erh tea harvested in this area is very similar to Yiwu ancient tea in flavor, sweet, aromatic, smooth...
Please note that only ancient Pu-erh tea can last over 15 infusions, which is a very important factor to judge if it’s real ancient Pu-erh or not.
How to prepare this Pu-erh tea in a Congou style?
Step 1: Pry tea off with Pu-erh Knife and add 2g - 5g of tea leaves (serving 1 - 3 persons) to a teapot or Gaiwan.
Step 2: Pour boiling water into the teapot, give the tea leaves a rinse for 10 seconds. Then draining the water out, leaving only the soaked tea leaves
Step 3: Fill the teapot with boiling water again, cover the lid. After steeping 10 seconds (shorter or longer according to your desired strength), the tea can be poured into a tea pitcher to be served.
Step 4: repeat 3 for over 15 times. Gradually increase steeping time for subsequent brewing.
To store Pu-erh tea properly, put it in a dry place with good ventilation. Never store Pu-erh tea air-tight or put in the moisture or close to goods with peculiar smell.