2013 Yunnan Menghai " MO NAI ZHAI " Raw Ancient Tree UnCooked Pu Erh Tea, Puer Cake




Item History & Price

Information:
Reference Number: Avaluer:340184Country of Manufacture: China
MPN: Does Not ApplyTea Origin: China
Brand: UnbrandedExpiration Date: long
Tea Type: pu erh tea
Original Description:
Entirely hand-fried, rolled and sun-dried in the traditional method.Entirely "Mo Nai Zhai" spring material from old tea trees! Tea Tree at least the age of 200 years or more. Each one is 357 grams (12.7 ounces).Name: 2013 Yunnan "MO NAI ZHAI" Savage Valley Raw Ancient Tree UnCooked Pu erh Tea CAKEOrigin :   menghai country, Yunnan, ChinaGrade :  Almost the best.State : RAW, UnCookedYear: 2013 producedNet Weight: 357 grams     ...;  (12.7 ounces) Ingredients: 100% Organic Puer tea leavesManufacturer: Yunnan Menghai Zhuoqun Tea FactoryTaste : This Pu erh Tea liquid is a bright orange colour with a pure fragrance and a strong and mellow flavour. An after-taste later developed.Storage : Keep this Pu erh Tea in an airtight container and store in a cool, dry place avoiding direct sunlight. (The longer it stores the mellower and more valuable it becomes).Brewing Guide: Take 2-3g from Puerh Cakes and put into Tea Pot. Brew with boiling water about one minute and drain the water (washing the tea). Then, fill with boiling water (over 90 Celsius) again to brew the tea. Pour into Tea Cups after one minute.I'm sorry, I did not find out more about "Mo nai Village" or "Savage Valley" information.About Pu erh teaThis tea is known for its ancient history , taste and medicinal properties. The leaves come from the Dayeh variety of broad-leafed tea tree in the Yunnan province. This tree may be more closely related to the original ancient tea tree of preglaciation times than the smaller-leaved one. The tea is marketed in bulk as Pu-erh, shaped into cakes as Pu'er Cake Tea and into the bowl-shaped cakes called Yunnan Tuo Cha. It's all hand made and natural.It looks like "earth" and has a very soothing and unique liquorish taste. Like wine the older the better. Like wine an old pu'erh is for special occasions.The peoples of the Yunnan-Tibet border have drunk Pu-erh since the Tang dynasty, according to a Song dynasty scientific reference. The troops of Kublai Khan, "pacifying" the southwest after the thirteenth century Mongol conquest, are said to have introduced Pu-erh to the rest of China for its medicinal value.Tea from these high mountains has traditionally been carried in shoulder baskets through primeval forests for processing and sale in the tea market at the county town of Pu'er. Located in central south Yunnan, Pu'er County itself does not grow tea, but the name it has given to this variety has become internationally known.Pu-erh is viewed as a mild tea, suitable for young and old, weak and strong. Yunnan Tuo Cha, a form of Pu-erh, received the Ninth International Food Award at a conference in Barcelona, Spain, in 1986.Pu-erh is very special because of a unique combination of factors. It is an unusual large-leafed variety, it enjoys special growing conditions with the combination of climate and soil in the Yunnan mountains, and it is semi-fermented.The flavour has been described as both earthy and mellow. For some, the distinctive flavour can be somewhat of an acquired taste. For others, however, this flavor will add to the wonderful experience of drinking Pu-erh, and the flavour will seem fitting in a tea prized for its medicinal properties. Some people recommend first getting used to Nuoshan Pu'er, which has less of this distinctive taste. Or Pu-erh may be mixed with a little Yinzhen to cut the "earthy" flavor and create a more subtle taste. Pu-erh is known for maintaining flavor through multiple infusions.Pu-erh tea is sold loose, or in pressed form named for the shape in which a block is molded. These include: Tuocha, Bingcha, Tuancha, Fangcha.How to prepare compressed Pu-erh tea in a Congou style?Step 1: Pry 3-5g tea off with Pu-erh Knife and add tea leaves to a Yixing teapot or Gaiwan.Step 2: Pour boiling water into the teapot, give the tea leaves a rinse for 20 seconds. Then draining the water out, leaving only the soaked tea leavesStep 3: Fill the teapot with boiling water again, cover the lid. After steeping 20 seconds or longer (according to your desired strength), the tea can be poured into a tea pitcher to be served.Step 4: repeat Step 3 for several times. Gradually increase steeping time for subsequent brewing.I accept Paypal.
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Please verify your shipping address before making payment.Generally speaking, we do not mail items to PO Box.The postage contains the packing materials expenses and Manual charges.If more than 45 days, parcel still not arrived. We accept refund or re-mailed.Import duties, taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility.We live in Chongqing city. But we are using the postal agency. Parcels may come from Shenzhen, Hong Kong or Singapore.New Zealand, Australia1USA, Canada, Mexico1Israel, South Korea, Malaysia, Singapore, Turkey, Saudi Arabia, Hong Kong, Taiwan1UK, Russia, Germany, Spain, Belarus, Japan, Ukraine, Norway, France, Austria,  PortugalBelgium, Switzerland, Denmark, Hungary, Italy, Luxembourg, Netherlands, Poland, Sweden, Greece, Finland, IrelandChina Post ePacket or Cheap EMS7-15 Working Daystracking number is available
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China / Hong Kong / Netherlands Post Airmail10-25 Working Daystracking number is available
We want to ensure our customers the highest quality products possible. Should we make an error in packaging and/or filling your order, contact us via email and we will happily make the necessary accommodations to correct the situation.
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