Ripened Aged Loose Pu-erh Tea

Authentically crafted and aged in Yunnan from large-leaf tea trees, TeaVivre’s loose pu-erh tea brews up into a delicious liquid with a uniquely strong, earthy flavor and rich, dark color, distinct from all other Chinese teas. Pu-erh is a category of post-fermented tea, and is sometimes classified as ‘dark tea’.

	Cup Method		Chinese Gongfu Method
	Teacup: 12oz / 355ml		Gaiwan: 3.8oz / 110ml
	212℉ / 100℃		212℉ / 100℃
	2.5 Teaspoons / 5g Tea		7g Tea
	Brewing time: 3 - 5 mins		8 steeps: rinse,10s,15s,20s,25s,35s,45s 60s,90s

Ying Pan Shan Tea Garden is in Simao County, Pu’er City, Yunnan Province, with mountain gardens covering over 40 thousand mu always surrounded by clouds and mist.

The leaves for this tea come from the Simao area of Yunnan province, which has produced high-quality pu-erh for more than eight hundred years. This area is right along the edge of Tibet, at a high elevation with warm summers and abundant rainfall, resulting in tea trees with large, plump buds and leaves perfect for making pu-erh in particular.

The Yunnan large-leaf tea tree is a rare variety in the world, and is best used to make pu-erh tea. Yunnan has a unique advantage in its geographical position: its rich rainfall and ideal temperature are perfect for planting large-leaf tea trees like this. The leaves of these varieties contain abundant polyphenols, as well as catechins, amino acids, and caffeine, like most kinds of tea.

Pu-erh tea is one of the oldest types of Chinese tea, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. It is named after the town of Pu’er in Yunnan province, which was the earliest trading center for this tea. In its early history pu-erh was used as a bartering currency throughout southwest China, and there the famed Cha Ma Gu Dao - or Tea Horse Road - was built especially to transport this tea through the Himalayas to other countries and areas in Tibet.