How this ripe pu erh tea is made
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Picking
Tea leaves are hand-picked in the morning.
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Withering
The leaves are spread on bamboo trays to wither.
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Fixation
The withered leaves are heated to halt oxidation.
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Rolling
Tea leaves are rolled to release their aroma.
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Sun drying
Rolled leaves are spread on bamboo mats to sun-dry.
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Fermentation
The leaves are post-fermented in a controlled environment.
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Pressing
The post fermented tea is steamed & compressed.
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Packaging
The compressed tea is wrapped in paper & packed in boxes.
Customer Reviews
Nice, middle of the road raw Puer.
Aromas of dried apricots, orange peel, fresh forrest floor and a hint of liquorice.
The taste is nice and sweet - honey, wet wood and mint.
Where this tea stands out though, is in the texture. Brew it nice and low in temperature, and You get an amazing silky smooth brew. I just wanted to keep it on my tongue, instead of swallowing. It coats the mouth and have a long sweet and peachy aftertaste.
At this price, it is an above average daily drinker.
Love it.
I'm pretty new to Chinese tea. This tea was a safe bet because of the price and it did not disappoint.
I get dried apricots on the finish. Good for cold brew too.
