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The original tea bush of Pu-erh tea usually grows in high altitude mountains, and the living environment is ecological and natural for there is not too much artificial intervention. Therefore, we usually don’t need to concern too much if the materials reach the organic standards or not. However, this may be a kind of torture for people who pursue for the real organic healthy. They love tea, but there are seldom Pu-erh teas own the organic certificate. So, TeaVivre specially selected two kinds of organic Pu-erh teas to satisfy the requirement of these tea lovers.
This Organic Yunnan Palace Ripened Pu-erh is originated from the organic high-mountain tea garden which located in Cangyuan County, about 1800 meters altitude, which is one of the core areas of quality Pu-erh teas. The tea farmers choose the highest grade (palace or superfine grade) raw materials to make this tea, which have a high content of tea buds, and both the raw materials and the origin have passed the detection of many organic certification agencies.
Since it is a new tea which has been produced in 2016, the tea liquid of first three steeps may be a little turbid, but it will become clearer after the third steep, and will finally show a charming, red wine color. Its aroma is like the glutinous rice, and the taste is delicate and soft, with a thick feel in mouth and rice, sweet fragrance aftertaste. However, the taste is a little light and not as full and complicate as that of aged Pu-erh. It is more suitable for serving etiquettes and for people who are new to Pu-erh tea.
This Pu-erh tea, with organic tea’s unique natural sweet taste, is the best choice for people who are looking for organic Pu-erh tea, and it has large transform space in the future.
The tea leaves of this pu-erh come from the Tuanjie Dazhai tea base of about 1800 meters altitude located in Cangyuan County. It is the mild and humid climatic conditions and the mountains-surrounded geography environment that make this garden be shrouded by clouds all year round. Under the nourishment of sufficient water, the tea leaves can keep tender and fresh for a long time. Meanwhile, the plenty of rainfall can bring the better color and lustre as well as the better taste to the tea leaves.
Except for the superior natural geographical advantages, managers of this tea garden also apply the Modern Science Management to this garden. For example, control the distances between tea tress, weed manually in a regular time, or prevent and cure the pest by physical insecticidal lamp and lure board.
The head of this tea garden told us that it has been planting tea tree for 30 years, and the tea trees are now in a stable growth period. They will also protect some birds consciously, coupled with the good ecological environment, the pest threat is rarely. It is these health management ideas that make the tea garden be certified by the organic detection of EOS, NOP, JAS and China, and can provide more and more delicious and health organic tea.
Do you know someone who has been adhering to do one thing just because of love? Ms. Tan, the producer of TeaVivre’s Organic Yunnan Palace Ripened Pu-erh tea, has been dedicated herself to making ripened Pu-erh tea for 30 years.
When mentioned about ripened Pu-erh, the most important making process is “moisten heaping”, also named secondary fermentation. Ms. Tan said: “The fermentation conditions of Pu-erh tea are very strict. First of all, there must have a suitable workshop and environment for fermentation. Only in a good making environment, the tea will not have sour, bitter, rancid or other strange smells. In addition, to make a good Pu-erh tea it needs large-scale fermentation, and the regular moisten heaping needs at least two tons of raw Pu-erh tea. On the contrary, if the amount of tea is not enough, the contact area of tea and air is small, the humidity and temperature cannot meet the requirements, and the taste of tea will not be good as well.”
When we ask her why she can adhere making ripened Pu-erh for over 30 years, she told us that Pu-erh is her favorite tea and even is a way of life. She thinks it is good, deeply in her mind, and she wants to share it with more and more people. Since she makes tea by herself, then she will make the most authentic tea, and will let people feel the real taste of Pu-erh. Year by year, she has been making tea for 30 years by holding this simple and pure thought.
Cangyuan County lies in the southwest of Lincang city. Its area is not large, but inhabitants here, Wa ethnicity, is one of the earliest people who engaged in tea cultivation. Cangyuan is also one of the original places of ancient tea trees, and has many growth areas of ancient tea trees, they grow together with other kinds of trees and hidden in mountains. According to the recorded information, the most well-preserved ancient trees community in Cangyuan covers over 50 acres, and contains more than 200 tea trees which are around 400 years old. Except for the ancient tea trees, people also grow many walnuts, sugar canes and other crops on the high mountains. Thanks to the superior natural and climate environment, crops here are abundant, of good quality and free from pollution.
Yunnan Large-leaf tea tree is a rare tea varieties in the world. It is a kind which is best to make puerh tea. Yunnan has unique advantage in its geographical position, it is rich in rainfall and its proper temperature is good for planting large-leaf tea trees. The tea leaves from this kind of tea varieties growing in this perfect environment are abundant in polyphenols, catechins, amino acids, caffeine content.
Pu'erh tea is one of the oldest types of tea in China, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. Pu'erh is named after the town of Pu-erh in Yunnan province, which was the early trading center for this tea. In this teas early history it was used as a bartering currency in south west China. In south west China the famed Cha Ma Gu Dao - “Tea Horse Road” - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.
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You're reviewing: Organic Yunnan Palace Ripened Loose Pu-erh Tea
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Another lovely pu-erh from Teavivre! Thanks so much! They have a few loose ripe pu-erhs now. The dry leaves are on the smaller side for pu-erh, with hints of lighter color in the dark and have a fresh hay scent. I decided to steep two teaspoons -- that sounds close to the suggested 5 grams from Teavivre. The rinse brew does seem to have a fishy scent but that disappears with the actual first steep. Even before the cup is cool it has a fantastic starchy biscuit flavor with hints of unsweetened chocolate but it also somehow has a thirst quenching quality. I love the flavor of the first steep but the second steep seems a little weaker and doesn't have that strong biscuit flavor... I possibly could have steeped for another minute or two. The third steep was also like the second. If only the flavor had maintained from the first steep but overall this is a tasty shou! I did like that this wasn't an appetite increasing pu-erh... it's interesting when some pu-erh makes me want to eat more but other pu-erh doesn't. I always have to note those. Steep #1 // 2 teaspoons for a full mug// 13 minutes after boiling // rinse // 3 minute steep Steep #2 // just boiled // 3 minute steep Steep #3 // just boiled // 7 minute steep
The leaves are dark and small and have a rich scent. I gave it a very quick rinse of maybe two seconds. I steeped one tsp. in six ounces water in my Kamjove pot for fifteen seconds and added fifteen seconds for each subsequent steep. My family was drinking this with me and my daughter said right away that she loved how bold it was. The first two steeps reminded me strongly of the smell of dried mushrooms when I am reconstituting them for cooking. The third steep onward became more woody, and the fifth steep had that "horsey" element - which I like! I got seven good steeps from that one teaspoon of leaves. I love Lincang puerh - I imagine this one will get better and better with age!
Very mild pu-erh, very slightly earthy and woody. I bought this Organic Yunnan palace ripened loose pu-erh (March 2016 harvest) as a tea to brew western style and to drink on-the-go in the late afternoon (to bring with me when I teach evening classes). It is certainly not the tastiest tea I had, and it does not really leave a long-lasting aftertaste either, but it does the job when all I want is something warm to sip when I am not at home.
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