Aged Raw Puer Tea | Qi Chong Tian 七重天 Year 2004
Yunnan Province, Xishuangbanna |Sun-dried Large-leafted Variety Ancient Tree Tea Leaves|2800g ±| 2004| Puer Tea| Yellowish Red| Mellow| Strong
The tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.
The full name of Xishuangbanna is Yunnan Xishuangbanna Dai Autonomous Prefecture (西双版纳傣族自治州). It locate at the south of Yunnan Province. The Six Famous Tea Mountains all locate in the Xishuangbanna. It is divided into 3 Counties, Menghai County (勐海县) on the left, Jinghong County (景洪市) in the middle and the Mengla County (勐腊县) on the right. The borders of Xishuangbanna join Burma and Laos. Because of its ideal climate, majority of the popular Chinese Puer tea is mainly grown and produces in Xishuangbanna.
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