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2018 下关 金丝上品 熟普洱沱茶 100克

2018 下关 金丝上品 熟普洱沱茶 100克

常规价格 €14,00 EUR
常规价格 促销价 €14,00 EUR
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来自下关茶厂的熟普洱茶,由单一产地的大雪山茶叶制成。这款熟普洱不像许多沱茶那样重度渥堆发酵。对于那些寻求具更柔和甜美、味道更平衡且复合的熟普洱的人来说,就选择它吧。

  • Year: 2018
  • Season: Summer
  • Origin: Da Xue Shan
  • Leaf grade: wild arbor tree (qiao mu)
  • Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
  • Production date: 43299
  • Batch: 1
  • Compression: very tight
  • Type: ripe (shou)
  • Brand: Xiaguan
  • Series/recipe: Shang Pin Jin Si (Gold Ribbon) Da Xue Shan
  • Shape: pu erh tuo cha tea
  • Weight: 100g

How to make Xiaguan Shang Pin Jin Si (Gold Ribbon) Da Xue Shan tea?

There are two methods to prepare this pu erh tuo cha tea:

Gongfu brewing

Brew 6 gram with 150 ml of water at 100 °C. Steep for 15 seconds and add 5 seconds for each infusion.

Western brewing

Steep 4 gram with 350 ml of water at 100 °C. Apply a brewing time of 1-2 minutes and add 30 seconds for each next infusion.

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包含进口税:因为我们从欧盟的仓库发货,所以交货时不会向您收取税款。所有的税已经包含在我们的价格中。

免费送货:荷兰与比利时59欧元起免运费。欧盟与英国80欧起元免运费。其他国家100欧元起免运费。

退货:订单可以在30天内退货,以获得退款。产品应在未开封、未使用的情况下退回。

查看完整详细信息
  • tea processing: tea leaves picking

    Picking

    Tea leaves are hand-picked in the morning.

  • tea processing: withering and drying tea on bamboo trays

    Withering

    The leaves are spread on bamboo trays to wither.

  • Fixation

    The withered leaves are heated to halt oxidation.

  • tea processing: rolling and shaping tea leaves

    Rolling

    Tea leaves are rolled to release their aroma.

  • tea processing: withering and sun drying tea leaves

    Sun drying

    Rolled leaves are spread on bamboo mats to sun-dry.

  • tea processing: fermenting ripe pu erh tea

    Fermentation

    The leaves are post-fermented in a controlled environment.

  • tea processing: stone pressing pu erh tea cakes

    Pressing

    The post fermented tea is steamed & compressed.

  • tea processing: packaging pressed pu erh tea

    Packaging

    The compressed tea is wrapped in paper & packed in boxes.

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L
Luka Lipej

A nice ripe puer, more on the spicy side of the style.