If you purchase this product you will earn Jingmai, situated in the South-west part of Yunnan. It is one of the oldest village producing Pu’erh Tea. This tea cake is compressed from raw material of wild ancient tree with around 300 years old. The materials are made of high grade Pu’erh tea leaves, which resulted in a very rich and layered mouthfeel, with lingering and long-lasting sweetness.
How Ripe Pu’erh is made?
Ripe Pu’erh is a kind of fermented tea. Its making process is very special with a step called “wet piling”(or called Wo Dui in Chinese). After picking, withering, pan-frying and rolling (the steps same as producing raw/sheng Pu’erh), the maocha of raw Pu’erh will be piled up in a room for fermentation. The maocha will be remained in the pile for around 45 days to six month for fermentation. During the piling process, a precise control on humidity and temperature is needed, turning and wetting the tea leaves is needed. The oxidization during fermentation help creates one most distinctive characteristic of Ripe Pu’erh – Sweetness!
Tea Farm Location: Wild Ancient Tree with 300+ years old at Jingmai
Harvest Time: Spring 2017
Tasting Notes: Creamy, smooth and rich mouthfeel. Earthy, high in sweetness with fruity, and hint of sticky rice and jujube. You can taste the complexity and layered mouthfeel resulting from the premium ripened tea leaves from ancient tree.
Tea Liquor Colour: Bright and clear Red-Brown colour
Weight: 357g
