Ripe Puer Tea

The Origin of 7572 7572 Ripe Puer (Shou Puer) and 7542 Puer Green Tea Cake (Qing Bing) are the two best-selling compressed teas developed and produced in 1975 for export to Hong Kong. As Puer tea tends to lose some of its robust flavour after pile-fermentation, a blend of raw leaves characterising the unique terroir and bold flavour of Yiwu and Bada ancient tea trees, as well as highly aromatic leaves from the Nannuo Mountain goes into the making of 7572, resulting in a tea that offers a taste that hits the right note of complexity and richness. 70% of the raw tea materials received a grade 7 rating. "75" indicates the year of successful production and export, "7" refers to the grading of the majority of its raw materials, and "2" is the reference number of Menghai, its place of origin.

Brewing Hints

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.

During one of our field trips to the tea growing area of Lincang, Yunnan in the spring of 2005, we visited an old tea factory and made a rare find. A batch of loose leaves undergoing pile-fermentation in the workshop caught our attention. Pronounced sweet notes of dried red dates wafted through the air, reminding us of tea bricks of the era of the Cultural Revolution. We promptly took the entire stock and ordered to have the leaves processed according to the traditional method into 250-gram tea bricks. The bricks, code-numbered 7883, were delivered to Purple Cane’s Malaysian Storage and made available the same year.

The bright, ruby-brown infusion is rich and velvety with an intoxicating aroma of red dates. It finishes with an intense aftertaste of well-aged tea. A gem of a tea brick that is too good to be missed!

Brewing Hints

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.

During one of our field trips to the tea growing area of Lincang, Yunnan in the spring of 2006, we visited an old tea factory and made a rare find. A batch of loose leaves undergoing pile-fermentation in the workshop caught our attention. Pronounced sweet notes of dried red dates wafted through the air, reminding us of tea bricks of the era of the Cultural Revolution. We promptly took the entire stock and ordered to have the leaves processed according to the traditional method into 250-gram tea bricks. The bricks, code-numbered 7893, were delivered to Purple Cane’s Malaysian Storage and made available the same year.

The bright, ruby-brown infusion is rich and velvety with an intoxicating aroma of red dates. It finishes with an intense aftertaste of well-aged tea. A gem of a tea brick that is too good to be missed!

Brewing Hints

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.

Qing Er Wu is Ripe Puer tea. Product origin from China Yunnan. This product is Spring Tea of the Year 2012.

Brewing Hints

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.

Originating from Menghai of Yunnan, China, this compressed tea is made of selected large variety of fresh leaves. The sun-dried raw tea underwent the traditional pile-fermentation process before being steamed and compressed into a round disc from. The reddish-brown tea cake has a neat, uniform appearance. It gives a bright coppery infusion with a unique aged aroma and a rounded mouthfeel. The mellow and smooth brew is a great everyday beverage that benefits our health and gives rise to a general sense of well-being.

Tea promotes peace and harmony. It is a beverage that celebrates collective good and prosperity. Paying homepage to history and the human spirit, and commemorating an important chapter of a golden era, Purple Cane has named this hand-picked Puer tea cake "Cheng Ho (Zheng He) No. 1".

Brewing Hints

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.

Originating from Menghai of Yunnan, China, this compressed tea is made of selected large variety of fresh leaves. The sun-dried raw tea underwent the traditional pile-fermentation process before being steamed and compressed into a round disc from. The reddish-brown tea cake has a neat, uniform appearance. It gives a bright coppery infusion with a unique aged aroma and a rounded mouthfeel. The mellow and smooth brew is a great everyday beverage that benefits our health and gives rise to a general sense of well-being.

Tea promotes peace and harmony. It is a beverage that celebrates collective good and prosperity. Paying homepage to history and the human spirit, and commemorating an important chapter of a golden era, Purple Cane has named this hand-picked Puer tea cake "Cheng Ho (Zheng He) No. 2".

Brewing Hints

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.

Originating from Menghai of Yunnan, China, this compressed tea is made of selected large variety of fresh leaves. The sun-dried raw tea underwent the traditional pile-fermentation process before being steamed and compressed into a round disc from. The reddish-brown tea cake has a neat, uniform appearance. It gives a bright coppery infusion with a unique aged aroma and a rounded mouthfeel. The mellow and smooth brew is a great everyday beverage that benefits our health and gives rise to a general sense of well-being.

Tea promotes peace and harmony. It is a beverage that celebrates collective good and prosperity. Paying homepage to history and the human spirit, and commemorating an important chapter of a golden era, Purple Cane has named this hand-picked Puer tea cake "Cheng Ho (Zheng He) No. 3".

Brewing Hints

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.