Pu-erh Tea

Pu-erh tea is famed for its health benefits, low levels of caffeine and soothing, natural taste. Its rich, 1,700-year history is replete with stories about pu-erh's value as a commodity and delight as a drink. It is regarded by tea connoisseurs as the King of Tea.


2009 Jinggu Wenshan Village


Brewing guidelines:

Gaiwan, 5-7 grams at a time (based on personal taste); the first several infusions are 90C degree (190F) for 10 seconds; later infusions for 15-20 seconds. Infusion: 10-15 times


Since the Ming Dynasty, Wenshan Mountain in Jinggu County has been known for its abundance of wild arbor and ancient tea trees. The misty mountain terrain makes this place ideal for production of high-quality tea. To make pure pu-erh tea, the Maocha was collected only from tea trees that have stood for at least 300 years. Purple Bud pu-erh from Wenshan is known to smell of flowers and honey. This cake is made entirely of wild arbor that was picked in March 2009. The kill-green process was done manually and the tea appropriately sun-dried. Because the kill-green process occurs when the unprocessed leaves are heated or steamed, the leaves’ color and chemical composition are preserved. When brewed, this tea gives off a very heavy “cha qi.” This is an excellent cake with medium compression.

  • Location:
  • Harvest time: 2009 spring
  • Picking standard: One bud
  • Shape:Tight, fat, plump
  • Dried tea color: Dark yellowish-green color
  • Composition:
  • Aroma: High floral and honey
  • Tea soup color: Light yellowish-green color
  • Taste: Flower and honey taste that soothes the throat
  • Brewing vessel: Recommended Gaiwan

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