Description
- PREMIUM QUALITY – Our natural loose leaf tea Pu erh tea was grown in Menghai county of China’s Yunnan province, has a delicious velvety taste and a deep woody-nutty aroma with a mild aftertaste
FEATURES
Main idea behind Jinglong minicake is the convenience and the use of traditional package.
TYPE OF TEA
Ripe Pu erh Tea (普洱熟茶, cooked pu-erh) – a type of pu-erh tea produced in designated areas of Yunnan Province from sun-dried big-leaf loose green tea using technology of wet-pile post-fermentation. It was aged at least for 1 year before pressing.
LEAF TYPE and ORIGING
For the convenience of pressing and brewing we used broken loose leaf tea originated from Xishuangbanna, Lincang prefectures of Yunnan prov., China.
BREWING
Minicake can be brewed in any way you like. We advice to start with tea-water ratio about 1:100, water temperature – just of the boil, total brewing time 3-4 min.
We found it to be most suitable for following brewing methods:
- Teapot with sifter
- French press
- Pour over
- 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. We would also recommend to crush mini cake evenly for better rinsing and faster brewing process.
- Ripe pu-erh tea should be brewed with water just boiled (208-212°F).
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