SHU PU’ER QI ZI BIN 357g CAKE of 2010 from GONGTING factory

This shu (ripe) Qi Zi Bing Cake made from Yunnan sun dried Big Tea Leaves in Menghai. Despite variation within this area shu (ripe) Pu’er tea is typically popular for a wood and soft flavour. Infused it has a deep burgundy coloured liquor and should taste rich, deep and mellow with a thick mouthfeel, dark stonefruit flavours and sweet aftertaste.Later infusions have a deeper dark sweet wood flavour with hints of stewed herb. High-end tea, stone-pressing and worthy of long-term storage or private collection.

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COD: B1020142 Categoria: Tag: , ,


SHU (RIPE) QI ZI BIN PU’ER 357g CAKE of 2010 from GONGTING factory


PLACE OF ORIGIN: Pu’er tea cake from Gongting factory and produced in Menghai County, Yunnan Province.

PRODUCTION: aged Pu’er tea is created by secondary-oxidation and post-fermentation tea. This type of Pu’er tea is referred to as ripened, or cooked, Pu’er, which has a rich, mellow and earthy flavor. Unlike many other teas which should be consumed shortly after production, such as green and white teas, Pu’er tea can either be brewed immediately or it can be stored and aged for many years, much like a fine wine. Most Pu’er teas are classified by the year they were produced and the region they were grown in, much like many wine vintages. In fact, when it comes to Pu’er tea, the longer it is stored and aged properly, the more complex the flavor and the more valuable the tea gets.

BENEFITS: Pu’er tea is a wonderful tea for weight loss. It has been known for centuries for its ability to help break down fat in the body, digest fatty foods, increase your metabolism and reduce cholesterol levels in the blood. This tea is also ideal for those who are looking for long term weight loss maintenance when combined with a healthy diet. One scientific study shows that Pu-erh tea also contains polyphones which attack free radicals and toxins in the body, helping to prevent many diseases.

PREPARATION: Pu’er is generally expected to be served Gongfu style, generally in Yixing teaware or in a type of Chinese teacup called a gaiwan. Optimum temperatures are generally regarded to be around 95 °C for lower quality pu’ers and 85–89 °C for good ripened and aged raw pu’er. The tea is steeped for 12 to 30 seconds in the first few infusions, increasing to 2 to 10 minutes in the last infusions. The prolonged steeping sometimes used in the west can produce dark, bitter, and unpleasant brews. Quality aged pu’er can yield many more infusions, with different flavor nuances when brewed in the traditional Gong-Fu method.


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