Bowl-Shaped Pu Erh Tea | Great Travel Size selection | The Yunnan province produces teas for 1.700 years.
Out of this tradition come Black & Green Brick, Cone & Bowl-shaped Whole Leaf and Broken Pekoe Leaf Teas. These singly wrapped green tea bowls/balls are brisk yet mild with a slightly earthy flavor and a darker infusion.
A TeaFountain ‘Pu Erh’ / ‘Pou Nei’ Special Selection that is a preferred Travel Size. Use one of the walnut-size Green Tea balls per 8 oz serving size. Pour more hot water over the opened-up leaves if desired.
To lightly sweeten consider Rock Candy Crystals.
Theine (caffeine) content: Medium | Gift Tin Packaging (Reusable & Recyclable)
Ingredients: Whole and Broken Pu Erh Green Tea leaves from the Yunnan Province in China.
Suggested Water Temperature: 185 F – Suggested Infusion Time: 5 Minutes – One serving makes several Infusions.
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Notes: Pu-Erh or Bolay tea from the Yunnan province is a grade of tea collected generally from the pekoe and souchong leaves of the older and wild Thea assamica. Pu-Erh and some Pou-Nei categories are specified by aging and processing method as shou (fermented) or sheng (green/raw). The unfermented pu-erh sheng variety is considered a green tea and can include precious white tips, while the shou variety is basically an aged & fermented green tea using the larger, more mature leaves from the lower part of the hea assamica. Most pu-erh teas are ready for preparation and serving after the drying or fermentation process, while some wrapped Tuo Cha (pressed cakes and bricks) may be aged for many years, and become highly collectible. Compressed Brick Tea (approx. 60tons/sq-inch) is famous as compact travel beverage and trade currency in Tibet and Central Asia since the Sung Dynasty (966-1276 A.D.). Pressed & aged pu-erh tea cakes became convenient for tea merchants and travelers as precious commodity in remote areas of the ancient trade routes. As with the plucking of all precious teas, pu-erh leaves are handled carefully to prevent damage and unwanted oxidation. Some varieties are sun-dried for wilting and moisture removal. To prevent oxidation and change of the enzyme activity, the mao cha (rough tea) then goes through the ‘killing green’ process using the pan-fried metod in large woks. Source info: TeaStation & TeaFountain, Europe.
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