2017 QIAO XIANG GU YUN (ripe)
China - Menghai county, Yunnan province
A really nice blended ripe Pu erh tea cake ready for drinking now. The tea leaves are from 70/80 year old trees grown in the mountainous wild forests of Menghai and surrounding areas. The tea trees grow alongside other wild plants in a natural environment, free from pesticides and fertilisers and the sub tropical temperatures and fertile soil produce a tea of exceptional quality.
The tea leaves are hand picked, air dried, pan fried, fermented, steamed and then blended, by a retired ‘Master Blender’ from TaeTea, before pressing in stone moulds in the traditional way. The resulting tea is fresh and smooth with a sweet aftertaste and a lingering charm.
We recommend using between 5g to 8g per serving. Traditionally the first infusion rinses the tea and is discarded. Pu erh does not require a long infusion time, no more than five seconds for each brewing. Break off pieces from the tea cake using a letter opener or similar shaped knife, before infusing in a Gaiwan or teapot.
This is a most highly prized, sought after, difficult to purchase, very pure Pu erh.
- Name:
- 2017 LINGERING CHARMING OLD TREE AROMA (ripe)
- Chinese Name:
- 乔香古韵 QIAO XIANG GU YUN
- Origin:
- Menghai county, Yunnan province
- Harvest:
- Winter tea 2017
- Pressed:
- 2018 - Old Tree Tea Factory, Menghai Town
- Picking standard:
- Whole, large wild leaves
- Dried tea colour:
- Brownish black
- Aroma:
- Fresh, pleasant
- Liquor:
- Clear dark golden
- Taste:
- Fresh, smooth, sweet
- Time of day:
- Afternoon, Evening, perfect after a meal to aid digestion
- Brewing:
- Multiple, 10x and more - to taste
Brew the perfect cup of
QIAO XIANG GU YUN (ripe)
- 5 - 8 g / 300 ml
- 100 °C
- 3 - 5 minutes
Share this product:
A really nice blended ripe Pu erh tea cake ready for drinking now. The tea leaves are from 70/80 year old trees grown in the mountainous wild forests of Menghai and surrounding areas. The tea trees grow alongside other wild plants in a natural environment, free from pesticides and fertilisers and the sub tropical temperatures and fertile soil produce a tea of exceptional quality.
The tea leaves are hand picked, air dried, pan fried, fermented, steamed and then blended, by a retired ‘Master Blender’ from TaeTea, before pressing in stone moulds in the traditional way. The resulting tea is fresh and smooth with a sweet aftertaste and a lingering charm.
We recommend using between 5g to 8g per serving. Traditionally the first infusion rinses the tea and is discarded. Pu erh does not require a long infusion time, no more than five seconds for each brewing. Break off pieces from the tea cake using a letter opener or similar shaped knife, before infusing in a Gaiwan or teapot.
This is a most highly prized, sought after, difficult to purchase, very pure Pu erh.
