Product Review

FEATURES 

Main idea behind Jinglong minicake is the convenience and the use of traditional package.

TYPE OF TEA

Ripe Pu erh Tea (普洱熟茶, cooked pu-erh) - a type of pu-erh tea produced in designated areas of Yunnan Province from sun-dried big-leaf loose green tea using technology of wet-pile post-fermentation. It was aged at least for 1 year before pressing.

LEAF TYPE AND ORIGIN 

For the convenience of pressing and brewing we used broken loose leaf tea originated from Xishuangbanna, Lincang prefectures of Yunnan prov., China.

YIWU JINGLONG LAOSHU TEA FACTORY 

Family run tea factory established in 2004 in one of the most famous tea-growing and tea-trade region of Yunnan - Yiwu town. Later Jinglong established some processing facilities in Menghai county and Kunming City. Now Jinglong provides customers with a wide range of natural loose leaf and pressed teas: from collectable single origin specialty teas to affordable high quality teas for everyday consumption.

BREWING 

Minicake can be brewed in any way you like. We advice to start with tea-water ratio about 1:100, water temperature - just of the boil, total brewing time 3-4 min.

We found it to be most suitable for following brewing methods:

• Teapot with sifter
• French press
• Pour over
• Clever Dripper.

TROUBLESHOOTING 

• Ripe pu-erh wet-pile fermentation process takes up to 60 days and involves microorganisms, so ripe pu-erh taste profile differs from taste of other types of teas. A bit earthy taste is a part of pu-erh taste profile.
• Please remember that short-time (10-20 sec) warming up (or rinsing) stage is needed while brewing pressed tea. We would also recommend to crush mini cake evenly for better rinsing and faster brewing process.
• Ripe pu-erh tea should be brewed with water just boiled (208-212°F).