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Fengqing Old Tree Raw Pu-erh Cake Tea 2013

Tough, rock sugar sweet taste

$3.50
Fengqing Old Tree Raw Pu-erh Cake Tea 2013

Tough, rock sugar sweet taste

Rating:
86% of 100
Categories:
TeaPu-erh
Summary
Origin:

Fengqing County, Lincang City, Yunnan Province, China

Harvest Date:

April 10 - 28, 2013

Production Date:

May 18, 2013

Net Weight:

400g

Dry Leaf:

Round and smooth cake, well-compressed, clear and complete strip, fat tea buds and full of pekoes

Aroma: 

Pekoe flavour, woody aroma

Liquor: 

Golden yellow, crystal clear and bright

Taste:

Tough taste for the initial sip, the bitterness quickly turns sweet and secreting saliva,

with hint of rock sugar sweet taste

Tea Bush:

Fengqing large-leaf Tea Tree (300 to 800 years)

Tea Garden:

Xintang Tea Area

Caffeine:

Moderate caffeine (less than 20% of a cup of coffee)

Storage:

Store in cool, dry place away from sunlight; keep ventilated

Shelf Life:

The aged the better

Angel's Comment:

This Puerh Cake Tea is good for Raw Puerh Tea lovers who prefer tougher and stronger raw puerh taste.

Old Tree Puerh cake tea, also commonly called as Lao (old) Shu (tree) Pureh, is made from tea leaves of 300 to 800 year old Fengqing large-leaf tea trees. The old tree refers to the wild ancient trees grown in natural forests, or semi-cultivated old tea trees in wild areas, or artificially cultivated tea trees that have been existed for ten decades.

Puerh tea made from old tea tree leaves is better in quality than tableland tea. Old tea trees are natural grown in natural non-polluted environment, leading to higher nutrition in tea leaves. Furthermore, the old tree puerh tea is enduring in infusions.

For making raw pu-erh cake, the fresh tea leaves will be pan-fried, rolled, dried, and made into loose pu-erh teas (also called as Saiqing raw tea). After that, the leaves will be steamed and shaped with moulds, then sun-dried again. Finally, a piece of raw pu-erh cake tea is made.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
203℉ / 95℃ 203℉ / 95℃
5g Tea 10g Tea
Brewing time: 3 - 5 mins 11 steeps:rinse ,15s,20s,20s,20s,30s,40s,60s,80s,100s,150s,200s
      Rinse time is around 5 seconds
Tea Garden

This Puerh Cake is from one of the famous wild old tea tree areas Xintang village in Lushi Town in Fengqing. After planted the trees into ground, the ancients only did a few clips and harvests on them, without any fertilizers or pesticides. The tea trees were left there to grow freely till nowadays.

Xintang tea area
Origin

This Pu-erh Cake is from the representative Pu-erh production area Fengqing which is located in the south of Dianxi Longitudinal Valley. Fengqing is a county locates in the northwest of Lincang, one of the four famous Pu-erh production areas (Xishuangbanna, Pu’er, Lincang and Baoshan), and is one of the first origin places of tea in the world. It is also famous for being the hometown of Yunnan black tea in Lincang. Fengqing has a long history of planting, producing and drinking tea and it contains a throng of mountains alternated with rivers.

Map of Fengqing

Tea Bush

This Puerh Tea is made from Fengqing large-leaf species that belong to Yunnan large-leaf species. The sexual propagation, arbour, super large-leaf means this big plant can reach over 6 meters tall. In 1984 the Fengqing large-leaf species was certified by the Chinese Government as national grade and was numbered as “Huacha NO. 13 (GsCT13)”. This species contains an abundant amount of tea polyphenol and catechin. The formation of these teas in the spring is 2.9% amino acid, 30.2% tea polyphenol, 3.2% caffeine and 13.4% catechin.
The tea leaves used to make this Puerh cake tea Teavivre carefully selected are picked from 300 to 500 years old Large-leaf Tea Trees. The trees are naturally growth without any fertilizer and pesticides only need manually loosen the oil and trim branches and leaves.

Tea Garden
Tea Garden



History

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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