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- Fengqing Ancient Tree Spring Chun Jian Raw Pu-erh Cake Tea 2012
- Produced in Fengqing(凤庆), Lincang, Yunnan, China
- Made of 100% pure one bud with one to three tea leaves from 500 to 1000 years old ancient Large-leaf Species.
- Pressed into well-proportioned cake shape.
- Leaves Hand-picked between March 10, 2012 and April 20, 2012.
- Bright yellowish green color, taste soft of first sip, smooth, quick sweet after-taste.
- Dark green and bloom
- Production Date: July, 2012
Recommend Brewing Guide:
|Gaiwan 3oz||Tea:10g||21 steeps: rinse,5s, 5s, 13s, 13s,15s,15s,15s...|
Ancient Chun Jian Puerh uses leaves from ancient tea tree (Fengqing large leaf tree species) of 500 – 1000 ages. Master workers with seasoned hand pick these leaves between the time of March 10th and April 20th, which is the pick time of Ming Qian tea and Yu Qian tea. These tea picked in this period are called Chun Jian. We know that Ming Qian tea contains a large amount of amino acid, presenting a fragrant and mellow flavor, while Yu Qian tea has high aroma and light bitter taste. Combining the features of both Ming Qian and Yu Qian, with the excellent skills of tea makers, this Ancient Chun Jian Raw Puerh has an even shape, strong aroma and bright yellowish green color. It tastes soft of first sip. The flavor after is light bitter. Then it comes the sweet aftertaste after the swallowing of the liquid, which will stay in your mouth for a long time. If you are talking at that time, it will only take you few minutes to find that your mouth can’t help secreting saliva, and the aroma of the teas lingers there.
Is ancient tree from ancient times? It refers to the ancient wild tree and its community that living in natural forests, semiwild tea trees, and artificial cultivated trees of over 100 years old. Those ancient trees are scattered in Fengqing. They are rare and precious. When they are planted in old days, people only did appropriate pickings and shaves instead of fertilize and spraying insecticide. In this way the tree could grow freely and naturally, and live till nowadays.
Infusion time is an important basis of Puerh tea’s value. This Ancient Chun Jian Raw Puerh scould be infused more than 15 times brewed in Chinese gongfu way, yet still remains its aroma. Other Puerh raw cakes can rarely perform so well. If you know some knowledge of Puerh tea, it should be easy for you to find out how it is different from other raw teas. It is well recommended to Puerh lovers. Meanwhile, Ancient Chun Jian is made of spring leaves of this year. It’s a better choice for people who love collecting Puerh.
The tissue paper wrapped over the cake or brick can help to keep the tea dry and protect it from foreign flavor, but it is very thin and breakable. The tissue paper will wear and tear after long time's storage due to oxidization.
You can place the Pu-erh tea in sealed bag or box to keep it from air.
Raw Puerh refers to the raw loose tea leaves (the sun dried teas) that made from fresh tea leaves by de-enzyming, rolling and sun-drying. To steam the loose teas, shape it into cakes with mould, then dry the cakes in the sun, you can get Puerh raw cakes. Normally one cake weights 100g, 357g, 400g or 500g. Compared with Ripe Puerh, Raw Puerh has stronger flavor and aroma, with bitter taste but sweet aftertaste. The aroma of raw Puerh is heavy. It has high tea polyphenol content and a strong ability of antioxidant. Puerh lovers will often start with ripe Puerh, and gradually get fond of raw Puerh.
Ancient tea trees of 500 – 1000 years’ history in Fengqing
Making with the leaves picking from Fengqing ancient tree before Qingming and Guyu, 2012 Ancient Chun Jian Puerh are more nutritious, and has bright yellowish green liquid, strong and a Fengqing Raw Pu-erh Cake Tea 2006 Paddy Flavor recently, which presents a strong and heavy flavor because it was picked in autumn. The tea tree of this Ancient Chun Jian has been existed for over 500 – 1000 years. The ancients planted those trees and took good cares of them; their offspring followed their steps till today. After a long period of time, these trees only remain in a small amount. And now they are carefully protected by the locals.
The Place Owns Precious of Ancient – Fengqing, Yunnan
Fengqing, the hometown of Yunnan black tea, has provided good materials for tea producers for long times. In the area of Yunnan, Fengqign County in Lincang City is one of the most featured places of producing Puerh.
This Ancient Chun Jian Puerh is from Fengqing, Lincang. Lincang is one of the four major origins of Puerh (The four are: Xishuangbanna, Simao, Lincang and Baoshan). Fengqing locates in the northwest of Lincang in the elevation between E 99°31’ - 100°13’, N 24°13’ - 25°03’. It’s about 580 kilometers far from provincial capital Kunming. Also Fengqing is the origin place of Yunnan black tea. It owns the reputation as the hometown of Yunnan black tea, as well as the origins of planting teas. Moreover, Fengqing is an important path on the south of Ancient Tea Route.
Introduction of the tea farmer
The founder of Yunnan Sanning Tea Factory Mr Zhou Zhirong, who is an authentic Yunnan people, has been in tea business for more than 20 years. He established Sanning tea in 1998 which was authorized famous brand by Yunnan province. We deeply felt his insist of traditional tea process by communicating with him. He said: “Most of my time is spent on tea mountain. I think the most important is the essential quality inside the tea.” “There’s the best tea trees and best environment in Fengqing. What we need to do is to bring the natural of tea to all the tea lovers”.
Mr Zhou in his tea garden
About Tea Tree
The tea tree in Fengqing is Fengqing large leaf species (belongs to Yunnan large leaf species). It is the variety of sexual propagation, arbor, super large leaf, origin in Fengqing, big plant which could reach the height over 6 meters, with the leaf at length of 12.6 – 20.5 centimeters and width of 5.2 – 8.1 centimeters. In 1984 the Chinese government certificated Fengqing large leaf species as national grade, and numbered it as “Huacha NO. 13 (GsCT13)”. Fengqing large leaf species contains a large amount of tea polyphenol and catechin. Usually in spring teas there are 2.9% of amino acid, 30.2% of tea polyphenol, 3.2% of caffeine and 13.4% of catechin.
TeaVivre has careffuly choose this Ancient Chun Jian Puerh. The material comes from ancient tea trees over 500 – 1000 years. These trees are grown naturally without fertilize and insecticide. The workers only did appropriate loose and shave. Leaves are manually picked between 2012.3.10 – 2012.4.20, and then manually sorted, going through the process of steaming, shaping, drying, packaging, inspecting and warehousing. Thus the high quality of this Ancient Chun Jian Puerh could be guaranteed.
The most important things decide the Puerh quality:
1 Place: The high quality Puerh should use the Yunan Large-leaf variety. The main traditional Puerh production areas are Xishuangbanna, Pu’er (Simao), Lincang and Baoshan. The tea from different area has different characteristic. And each place also has their own representative places, for example, the representative places in Lingcang are: Fengqing and Mengku.
2 The quality of tea tress: Although all the Puerh tea trees are Yunnan Large-leaf tea trees variety, this variety also has many subcategories. There are many ways to distinguish the tea trees. In order to understand easily, we can judge the quality by the age of the trees. The older the tea tree is, the deeper the root is, so it can absorb more nutrient and mineral substance which can ensure the high quality of the tea. Generally speaking, the 60 years old tea tree (also called big tea tree 大树茶) is better than the 30 years old tea tree (also called arbor tea tree 乔木茶) which is better than 10 years old or less than 10 years old tea tree (also called tableland tea tree 台地茶). Of course, there are also some tea trees more than hundred years old which is quite rare.
3 Picking time: For big tea tree, the Spring tea and Autumn tea both have their own characteristic which are better than Summer tea.
For tableland tea tree, the Spring tea is the best, then Autumn tea, Summer tea is the worst
4 The grade of tea leaves: The thick branches and big leaves don’t mean it is bad quality. Usually the grade only means the tenderness of the maocha. It can be divided into ten grades by the tenderness. The super grade is the most tender which contains tiny buds with golden tips. The worst is the tenth grade which contains big leaves with stalk. The appearance of higher grade maocha is elegant and the also contains more inclusions. But the higher grade also has bitter taste. The lower grade taste roughly and clearly, and also contains much fragrant which make the tea rich taste. So it is better to choose puerh by the taste you like but not only focus on the grade.
5 Storage time: Under the condition of dry storage, the taste changes with the length of time it stored; the longer it stored, the better it tastes. With fine Pu-erh tea, the longer it is stored and aged, as long as it is stored properly, the more complex the flavor and the more valuable the tea gets. But it need to note that it is under the condition of good place, tea tree and proper picking time, it can’t be only emphasis the storage time but ignore the tea inner quality.
Additionally, compare with Ripe Puerh, the Raw Puerh doesn’t have the wet piling process so it should be more focus on the tea resource quality.
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