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Ancient Tree Organic Jasmine Puerh Cake Year 2010 125grams
A very special Jasmine Green Puerh cake certified organic by the Swedish standards from an Ancient Tree estate in the Yunnan Province of China. Very special indeed. Smooth jasmine floral notes with a subtle, yet distinct puerh character. A must try for those Jasmine tea fans.
TEA
CHART
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DESCRIPTIONS
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Appearance
of tea type
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COMPRESSED FERMENTED GREEN TEA
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Color
of Liquor
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Golden Green
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Flavor Profile
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fragrant, pungent, brisk yet Mellow
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Caffeine
Level
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Low-Medium
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Origin
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China, Yunnan Province
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Ingredients: Organic Ancient Jasmine Green Puerh Cake Year 2010
Recommendation guidelines on how to Prepare Puerh Begin with the instructions below, however, we encourage you to brew this tea in the way that best suits your taste.
Traditional Method Measure
3 grams* of tea to 6 oz of water. Pour 208-212 degree water over the
leaves, and steep for 10-20 seconds. Pour off the water. This is called
rinsing the leaves. It removes impurities and allows the leaves to begin
opening. Pour in another 6 oz of 208-212 degree water, steep about 30
seconds and serve. The same leaves can be re-steeped in a similar
fashion 4-8 times, perhaps adding 15-30 seconds to each steeping time. Western Method Many
westerners prefer a stronger brew. Using the same proportions of tea
and the same water temperature, Puerh can be brewed almost indefinitely:
five minutes, 10 minutes, 20 minutes, even 50 minutes. When Puerh is
steeped a long time it can become as full-bodied and dark as coffee, but
it never turns bitter, acidic, or astringent. It just gets stronger,
thicker, fuller, and sometimes sweeter. This is a very nontraditional
preparation method. * Three grams of Puerh is
approximately 1 measuring teaspoon. Whether it is a loose leaf Puerh or a
Puerh cake/brick, the quantity should be approximately the same.
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Nutritional Information
Origin: Yunnan Province of China
What is Puerh and its Health Benefits
Pu-erh
or Pu'er is a variety of aged dark tea produced in Yunnan province,
China. Fermentation is a tea production style in which the tea leaves
undergo microbial fermentation and oxidation after they are dried and
rolled.
Technically
classified not as black but dark black tea, the best of
which is aged for decades before use. The base may be green tea or
black, and its tastes and aromas can range from earthy to elegant. In
China it has been customarily drunk with or after meals as a digestive.
Puerh is an aged tea from China prized for its medicinal properties and
earthy flavor. Puerh is the only deliberately aged tea. In theory: the
older it is the better and the more valuable it is. It is rich, earthy,
and can be very strong. Puerh has active bacteria that interact with the
leaf (much like yogurt) and deepen the flavor of the tea.Where does it come from?
What does puerh taste like?
Puerh
can have an earthy flavor, often described as rich and dark, it can
also be sweet and floral and may even leave a tingling sensation on your
tongue. How do they age it? The specifics of aging
are closely guarded trade (and government) secrets. However, you can
find the basics of brewing in literature as well. What are the main types of Puerh? There
are two basic categories of Puerh, what is called cooked (or black) and
uncooked (or green) Puerh. Cooked Puerh is allowed to oxidize, with the
leaves damp, over the course of several days, resulting in a
deeper/darker leaf and brew (closer to a black tea). Uncooked Puerh is
not allowed to oxidize, thus producing a lighter brew, closer to green
tea.
Some puerhs are cultivated from ancient trees over 100
years of age; this is regarded as the best. Many puerhs found in the
market are cultivated from young trees and have not been aged for long
periods of time. However, traditionally young and ancient tree Puerh
teas are aged for years. The longer the puerh is allowed to age the more
valuable it becomes and the more health benefits are found when
brewing. There is quite an art to finding the right puerh for you....
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