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Xin Yi Hao Bulang Mountain 200 Years Old Tree Tuo Cha Ripe Pu-erh Tea 500g
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$99.96
$29.69
Type: Puer Tea Manufacturer: Xin Yi Hao Net Weight: 100g X 5 Pcs. The price is for 500g. Packaging: Cotton Paper Process: Cooked Origin: Yunnan, China Description: This cooked tuo cha is produced in the Yunnan province of China. It is made from ripe Pu-erh tea leaves compressed into the...
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Type: Puer Tea
Manufacturer: Xin Yi Hao
Net Weight: 100g X 5 Pcs. The price is for 500g.
Packaging: Cotton Paper
Process: Cooked
Origin: Yunnan, China
Description: This cooked tuo cha is produced in the Yunnan province of China. It is made from ripe Pu-erh tea leaves compressed into the shape of a bowl. Made of 200 year old tree leaves from Bulang mountain, with a smooth butter like consistency, coating your palate with a rich, sweet earthy aftertaste.
Brewing Guide:
Measure 3 grams of tea to 6 oz of water, steep about 30 seconds and serve. The same leaves can be re-steeped for 5-8 times, perhaps adding 15-30 seconds to each steeping time. When Puer is steeped a long time it can become as full-bodied and dark as coffee, but it never turns bitter, acidic, or astringent. It just gets stronger, thicker, fuller, and sometimes sweeter.
Manufacturer: Xin Yi Hao
Net Weight: 100g X 5 Pcs. The price is for 500g.
Packaging: Cotton Paper
Process: Cooked
Origin: Yunnan, China
Description: This cooked tuo cha is produced in the Yunnan province of China. It is made from ripe Pu-erh tea leaves compressed into the shape of a bowl. Made of 200 year old tree leaves from Bulang mountain, with a smooth butter like consistency, coating your palate with a rich, sweet earthy aftertaste.
Brewing Guide:
Measure 3 grams of tea to 6 oz of water, steep about 30 seconds and serve. The same leaves can be re-steeped for 5-8 times, perhaps adding 15-30 seconds to each steeping time. When Puer is steeped a long time it can become as full-bodied and dark as coffee, but it never turns bitter, acidic, or astringent. It just gets stronger, thicker, fuller, and sometimes sweeter.
