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2010 Menghai Dayi Ripe Pu-erh Tea Tuo Cha Puer Ripe Tuocha * Pu Erh V93 Tea
$14.91
V93 2010 year MengHai Dayi Premium Organic Ripe Pu'Er Tuo Tea Puer Category: Ripe pu er, shu puerh Net weight: 100g/pc, 5pcs/bag. Production Date: 2010 Year. Origin: M
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描述
V93 2010 year MengHai Dayi Premium Organic Ripe Pu’Er Tuo Tea
Puer Category: Ripe pu er, shu puerh
Net weight: 100g/pc, 5pcs/bag.
Production Date: 2010 Year.
Origin: Menghai,Yunnan,China
Manufacturer: Menghai Tea factory,
V93 ripe Pu Er tea was first released in 2005, a high classic, quality ripe Pu Er tea. Why it is called V93? Because it inherits the special recipe of high quality Menghai Pu Er tea produced in 1993; V is the code summary for the V93, V2, V4 series of Pu Er tea, whose recipes are the combination of past classic Maocha techniques, quality characters, taste and aroma with the new processing and invention.
This tea’s fermentation is appropriate, which is super for futher aging and storage. Its tea liquid is smooth and soft, with mellow and thick taste. Its sweet after taste is very long due to its careful selection on the Maocha. This is a ripe tea full of good Menghai taste. Good to long term storage and taste.
Important tips: for brewing ripe Pu Er tea, the water temparature should be over 95 degrees, based on different kind of Pu Er teas.
Pu-erh tea can be purchased as either raw/green (sheng) or ripened/cooked (shu), depending on processing method or aging. Sheng pu-erh can be roughly classified on the tea oxidation scale as a green tea, and the shou or aged-green variants as post-fermented tea.
Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many years; pu-erh teas are often now classified by year and region of production much like wine vintages.
Puer Category: Ripe pu er, shu puerh
Net weight: 100g/pc, 5pcs/bag.
Production Date: 2010 Year.
Origin: Menghai,Yunnan,China
Manufacturer: Menghai Tea factory,
V93 ripe Pu Er tea was first released in 2005, a high classic, quality ripe Pu Er tea. Why it is called V93? Because it inherits the special recipe of high quality Menghai Pu Er tea produced in 1993; V is the code summary for the V93, V2, V4 series of Pu Er tea, whose recipes are the combination of past classic Maocha techniques, quality characters, taste and aroma with the new processing and invention.
This tea’s fermentation is appropriate, which is super for futher aging and storage. Its tea liquid is smooth and soft, with mellow and thick taste. Its sweet after taste is very long due to its careful selection on the Maocha. This is a ripe tea full of good Menghai taste. Good to long term storage and taste.
Important tips: for brewing ripe Pu Er tea, the water temparature should be over 95 degrees, based on different kind of Pu Er teas.
Pu-erh tea can be purchased as either raw/green (sheng) or ripened/cooked (shu), depending on processing method or aging. Sheng pu-erh can be roughly classified on the tea oxidation scale as a green tea, and the shou or aged-green variants as post-fermented tea.
Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many years; pu-erh teas are often now classified by year and region of production much like wine vintages.
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