Xiao Quing Gan Ripe Ancient Tree Pu Erh Balls. Traditional earthy Pou Nei flavor with tangerine & herbal notes. – The Yunnan province produces teas for 1.700 years. Out of this tradition comes this aged Red Tea with large ‘Pou Nei’ Pekoe leaves. A fruity and mild-earthy flavor with a dark infusion. To create these unique hand-crafted tea balls, small citrus fruits (peels) are hollowed out, gently dried and filled with precious aged Pu Erh leaves. Rare and Limited Edition.
Theine (caffeine) content: Medium | Gift Tin Packaging (Reusable & Recyclable)
Ingredients: Finest, sustainably farmed and hand-crafted special-aged Whole Leaf Black Tea balls filled into dried citrus fruits. From the Yunnan district in South China.
Suggested Water Temperature: 212 F – Suggested Infusion Time: 6 Minutes.
Preparation: Bring fresh water to the boil. Warm up tea pot by rinsing it with hot water. Place one tea ball of this Tangerine Pu Erh Black Tea into the preheated tea pot. Pour the boiling water over the tea. Let infuse 6 Minutes and serve. To sweeten consider Rock Candy Crystals. Add more water as desired. Serve Hot or Iced.
Ingredients: Organic China Whole Leaf cave-aged Pu Erh Tea.
To sweeten your beverage consider our Rock Candy Crystals.
To view a listing of our exotic spice tea varieties please click here.
Culinary notes: Because of its dark-fired character this Black Tea is offered as a choice with stronger foods, vegetarian, macrobiotic or vegetable recipes and special desserts including fruits, stronger cheese selections. Suitable as afternoon and High Tea choice.
Tea Station & Tea Fountain Custom Designer Blend. Mature Estate Quality.
We started creating client and custom blends like this one under our European TEA STATION label in 1975. Since 1997 our traditional tea blend designs and tisanes are also known and sold in the United States. For over 45 years the Top Quality and reasonable pricing of our special creations make them very popular selections for tea connoisseurs and clients in the Culinary Industry.
Tea Info: Pu-erh, Pu’er tea, Puer tea or Bolay tea is a type of tea made from a ‘large leaf’ variety of the tea plant Thea sinensis and named after Pu’er County in the Chinese Yunnan Province. Pu-erh tea can be purchased as either raw/green (sheng) or ripened/cooked (shou), depending on processing method or aging. Sheng pu-erh can be roughly classified on the tea oxidation scale as a green tea, and the shou or aged-green variants as post-fermented tea. The fact that Pu-Erh fits in more than one tea type poses some problems for classification. For this reason, the ‘green tea’ aspect of Pu-Erh is sometimes ignored, and the tea is regarded solely as a post-fermented product. Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many years; Pu-Erh teas are often now classified by year and region of production much like wine vintages. Source info: TeaStation & TeaFountain, Europe and Wikipedia, USA.
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Additional Notes: Why is TeaFountain supporting Farmers that produce sustainably cultivated teas? As pointed out by the EPA, sustainability is based on the principle that everything we need for our survival and well-being depends on our natural environment. To create sustainability is to maintain conditions under which humans and nature can exist in productive harmony to support present and future generations. Therefore it is relating to methods of manufacturing and harvesting using resources so that the resource is not depleted or permanently damaged.
Increasingly Tea Garden Farmers are aware of those important stated facts that also help to keep production costs low and work environments humane, and therefore “meeting the needs of the present without compromising the ability of future generations”.