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Oriental Aged Raw Pu Erh Loose Tea

Oriental Aged Raw Pu Erh Loose Tea

Regular price $2.50 USD
Regular price Sale price $2.50 USD
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The premium Pu Erh tea is meticulously crafted from high-altitude arbor green tea leaves from the three core producing areas in Yunnan Province. After more than ten years of natural aging in the warehouse, it still contains the original characteristics and is carefully blended. The leaves are plump and has a subtle sheen, showing a dark brown hue with prominent buds. The tea infusion produces a orange liquor, clear and shiny, exuding a rich and pure aged fragrance with a lasting honeyed sweetness. It achieves a perfect combination of the mellow flavor and long-lasting aftertaste. 

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CHINATEA-Oriental Aged Raw Pu Erh Loose Tea

Features

Type: Raw Pu'er Tea
Origin: Yunnan Province, China
Weight: 8g/bag, 32bags (256g)/box (35-57 servings per box)
Leaves can be re-infused: 5 - 10 times
Caffeine: Medium-Low

CHINATEA-Oriental Aged Raw Pu Erh Loose Tea

Flavor

Upon the initial infusion. it displays a bright yellow and transparent color with a rich and sweet aroma. The mellow taste reveals the aged essence and thickness.
As the subsequent infusions progress, a golden and oily bright color emerge accompanied with a intense honey fragrance and a sweet aftertaste.

  • Water

    110ml/3.7 fl.oz
  • CHINATEA-Modern Smart Tea Kettle

    Temperature

    100°C/212℉
  • Leaves

    7-9g/ 1-1.5 tsp/ 0.25-0.3 oz
  • Time

    First 3-5 infusions: 5-10 seconds
    Subsequent infusions: 10-15 seconds

Note: This guide is based on the standard 110ml Gaiwan (lidded tea cup) as a reference. The suggested tea-to-water ratio is 1:15, though adjustments can be made to suit personal preferences.

FAQ

What is Chi Tse Beeng Cha?

Pu'er tea is often compressed into various shapes, with one of the most common being the Beeng Cha (compressed tea cake). Beeng Cha typically takes the form of a round, flat disc or puck, ranging in size from as small as 100 grams to as large as 5 kilograms or more. Standard weights include 357 grams, 400 grams, and 500 grams. It is commonly referred to as Chi Tsu Ping Cha, which translates to "seven units cake tea," as seven of these tea cakes are typically packaged together for sale or transport.

Sheng (Raw) Pu'er v.s. Shu (Ripe) Pu'er

Raw Pu'er tea (sheng pu'er) is a type of tea that undergoes non-fermentation during its production process. This preserves the original characteristics and aroma of the tea leaves. Young raw Pu'erh shares similar characteristics to green tea. As the tea ages, it becomes more complex and is renowned for its stronger mouthfeel and long-lasting aftertaste.

Ripe Pu'er tea (shu pu'er), also known as cooked Pu'er, is a type of tea that undergoes wodui (wet piling), which involves piling, dampening, and turning the tea leaves in a manner similar to composting. This fermentation process gives the tea a rich, mellow flavor, and a smooth mouthfeel.

What are Pu'er tea and its health benefits?

Pu-erh is originating from China's Yunnan province, dating back to the Han Dynasty. It's crafted from the fresh leaves of a superior "large leaf" variety of Camellia Sinensis. It possesses a distinctive matured fragrance and a sweet, smooth aftertaste that improves over time. Pu-erh tea, akin to fine wine, gains value and refinement with aging.

Pu-erh's popularity surged due to its numerous health benefits. Ripe Pu-erh, being a fermented tea, aids digestion and is abundant in polyphenols, aiding in detoxification and combating free radicals. Moreover, Pu-erh promotes heart health as it contains statins that reduce cholesterol levels. Its diverse bacteria composition supports gut health, while also safeguarding the nervous system and enhancing brain function. For optimal weight loss benefits, it's recommended to consume Pu-erh tea one hour after a meal to help eliminate excess grease and aid in the digestion of hard-to-digest fats.

How to break a pu'er tea cake properly?

  1. Prepare a cha pan (tea tray) and a cha zhen (tea pick). Using a chaban is ideal to catch any loose tea pieces.
  2. Unwrap the tea cake and position it face down, with the smooth side facing down, typically where the paper was attached.
  3. Using a Pu-erh tea pick, gently make three holes in the cake, aiming for spots with softer resistance. Be cautious not to apply too much pressure or accidentally prick yourself.
  4. Once the needle is inserted, delicately wiggle it to loosen the tea at each hole until you can easily separate a small piece.
  5. Transfer the loosened tea into a cha he (tea box), readying it for brewing. The tea box should be sealed to maintain the freshness of the tea leaves.