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The fresh leaves of our organic mini tuocha were picked in spring, and once that’s done, the tea undergoes series stages of processing, such as fermentation and refining process, which almost needs 90 days until the entire process finishes. The brewed tea has a mellow and smooth taste, companied with a hint of sweet fragrance. Instead, it is in small cake shape and comes in a single-serving size that is convenient to use in the office or easy to carry on a trip. For these who like organic Pu-erh tea, this is an ideal choice for you!
It is an organic Pu-erh mini tuocha tea that yields a very unique "Cangyuan" flavor.
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 luster 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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