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1980's CNNP 7542 Raw Pu-erh Tea von Yee On Tea Co. | Teatico

1980's CNNP 7542 Raw Pu-erh Tea

Gereift / Fermentiert

1980's CNNP 7542 Raw Pu-erh Tea

von ·

Hong Kong

93

Tees

Diesen Tee kaufen

2 Angebote

Top-Empfehlung

Yee On Tea Co.

76 CA$•Einheit: 8g

Amazon

Marktplatz

Preis variiert•Suchergebnisse auf Amazon

Angebote können sich ändern. Die angezeigten Preise sind die zuletzt von uns gesehenen.

Wir verdienen möglicherweise eine Provision an qualifizierten Käufen.

Ziehzeit

10 Sek.

Methode: standard

Aufgüsse

5

Empfohlen

Wassertemp.

98°C

Nach Geschmack anpassen

Blattverhältnis

6.4 g / 100 ml

125 ml empfohlen

Oxidation

—

Koffein

High

Geschmacksnoten

Anbieter sagt

Holzig Fruchtig Zitrus Kastanie

Geschmack & Körper

Weich Dickflüssig Austrocknend

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Übersicht

This is a limited offer to sample this1980's raw Pu-erh tea cake that made the Menghai Tea Factory famous today. As the 7542 series is the longest-running and popular product, the quality is representational of the famous factory. This is your rare and unique chance to purchase this aged Pu-erh tea in small quantities and taste this tea without purchasing the whole cake. A great way to try this legendary tea. The tea liquor is clear chestnut brown with mild wood, fruity and citrus peel fragrance. Early infusions are smooth, rich, lotus tastes with proper "Hui Gan". Later infusions have mild wood, sweet and "Shengjin" (thirst quenching). Infused tea leaves are dark brown. The traditional 7542 series teacakes are covered with finer younger spring buds on the surface and mainly fourth-grade tea inside. Although some other grades of tea may also use to achieve an optimum taste. In order to maintain consistency of taste year by year, the factory would use Mao Cha from previous years. They also developed a system of collecting different grades and taste of Mao Cha from various cooperative suppliers to maintain the consistency of taste of their products. The description tickets included in every tea cake also mentioned: “Through a process of optimum fermentation and high-temperature steaming and pressing.” This very brief description suggests the full process of creating a tea cake. “Optimum fermentation“ refers to sun withering, fixation, rolling and drying into Mao Cha. Then, depending on whether the end product is raw or ripened tea cake, the latter requires an extra step of Wodiu fermentation. Then through “high temperature steaming” in a steam furnace to soften the Mao Cha and press into the desired shape of a cake, toucha or tea brick. In some cases, the term “high-quality material” has been mentioned in some superior tea cake products also.

Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.

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Empfehlungen basieren auf Noten, Stil und Community-Verhalten. Sie können sich ändern, wenn mehr Daten hinzukommen.

1999 Second Millennium Sun Withered Raw Pu-erh Tea (Maocha)

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