Product Review

FEATURES 

BIG whole LEAF AGED ripe PU-ERH produced in Menghai county.

TYPE OF TEA

Ripe Pu erh Tea (普洱熟茶, shu puerh tea, 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.

SHAPE

Medium pressed 357 g (12.6 oz) qizibing, aka "seven sons cake".

LEAF ORIGIN 

Menghai county, Xishuangbanna of Yunnan prov., China.

ABOUT JINGLONG 

Medium size family run tea factory established in 2004, with production facilities in Yiwu town, Menghai county and Kunming City of Yunnan Province. 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 

Single brewing - tea-water ratio about 1:100, water temperature - just of the boil, total brewing time 3-4 min.

The tea is great for gongfu-style brewing: multiple short time (30-60 sec) infusions with tea-water ratio lowered to 1:30.

Gently detach some leaf whith hand or "pu-erh knife".

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

• Teapot
• Gaiwan
• French press
• 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.  
• Ripe pu-erh tea should be brewed with water just boiled (208-212°F).