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Ripened Chrysanthemum Pu-erh Mini Tuocha

$1.00
Ripened Chrysanthemum Pu-erh Mini Tuocha
Rating:
84% of 100
Summary
Origin:

Simao (Pu'er) City, Yunnan Province, China

Harvest Date:

June 2008

Dry Leaf: 

Flaked Pu-erh tea leaves and chrysanthemum flower

compressed into birds nest shape and individually wrapped

Aroma: 

Slight sweet floral fragrance

Liquor: 

Rich mahogany color

Taste: 

Chrysanthemum lends a light sweet floral note to the rich complex flavor of the Pu-erh tea

Tea Bush:

Yunnan large-leaf tea bush species

Tea Garden:

Ying Pan Shan Tea Garden

Caffeine:

Low caffeine (less than 10% 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 entry level Pu-erh Mini Tuocha with Chrysanthemum floral fragrance is great for Puerh beginners, as we as its individually wrap making it convenient for using.

This tea is made from ripened pu-erh tea compressed with chrysanthemum flowers into these gorgeous miniature cakes. The chrysanthemum lends a light, sweet floral note to the mellow earthy pu-erh flavors, perfectly creating a unique flavor profile.

Pu-erh teas are specially grown and processed so that when stored properly they age well over time, taking on deeper, richer, more complex flavors and aromas. In fact, many pu-erh bricks and cakes which are decades old now are quite delicious. Generally speaking, pu-erh teas are labelled with the year in which they were picked and packaged as well as the region they were grown in, much like a vintage wine.

Pu-erh tea should ideally be stored in a cool, dry, dark place, where it cannot absorb odors, sunlight, or air. When stored as such, the flavor and value of the tea increases greatly over time. The tissue paper wrapped over the cake can help to keep the tea dry and protect it from odors, though it can deteriorate over lengthy storage times due to oxidation.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: Teacup: 12oz / 355ml Gaiwan: Gaiwan: 3.8oz / 110ml
212℉ / 100℃ 212℉ / 100℃
1 piece Tea 1 piece Tea
Brewing time: 3 - 5 mins 7 steeps: rinse, 20s, 15s, 15s, 30s, 50s, 80s, 150s
      Rinse time is 10 seconds
Tea Garden

Ying Pan Shan Tea Garden is in Simao County, Pu’er City, Yunnan Province, covering about 40,000 mu. The mountainous landscape here is always surrounded by thick clouds and mist.

Ying Pan Shan Tea Garden

Origin

The original material for these tea comes from the Simao area of Yunnan province, which has been producing high-quality pu-erh tea for more than 800 years. This region is right on the edge of Tibet, at a high elevation with warm summers and abundant rainfall, resulting in the tea trees growing especially large, plump buds and leaves, perfect for making pu-erh.

Map of Simao (Pu'er) in Yunnan Province

Tea Bush

The Yunnan large-leaf tea tree is a fairly rare variety in the world, and is a kind best suited for making pu-erh tea. Yunnan has a unique advantage in its geographical position, with its abundant rainfall and perfect temperatures marking it as ideal for planting large-leaf tea trees like this. The leaves from these plants are rich in polyphenols, catechins, and amino acids.

Yunnan Large-leaf tea tree

History

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.

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