● Origin: Yunnan, China
● Brand : TAETEA
● Tea Type: Ripe Pu'er Brick ( Cubes Amber)
● Net weight : 60g/piece
● Expired Date: Long Time in Storage conditions
● Storage Conditions: Keep in a well-ventilated, cool and dry place. Away from direct sunlight, potent odors and contaminants.
TAETEA tea are original from Yunnan Meng Hai tea factory. is located in the birthplace of the world tea tree hometown, menghai county, xishuangbanna (old name is “ Fo Sea” ).
"TAETEA" brand tea is a high level Puer product of puer tea industry and famous brand for decades. Also TAETEA Puer tea has been treated as the representative of the classic puer tea. Peoples’ most popular and to collection of pu 'er tea treasures.
TAETEA Puer tea also ranked as top 1 Puer market share in China.
“To make the best tea ” is always the principle of TAETEA people. The new generation of TAETEA will more focus on the morden Puer Tea development scientifically. To chase more natural healthy and best life quality. and will deliver more and more classic Yunnan Puer teas.
About Ripe Pu'er
Ripe pu-erh tea is pressed maocha that has been specially processed to imitate aged "raw" raw Puer tea. Although it is also known in English as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. The term may be due to inaccurate translation, as shú means both "fully cooked" and "fully ripened".
The process used to convert máochá into ripened pu'er manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called Wò Dūi"wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.
The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality.Poor control in fermentation/oxidation process can result in bad ripened pu'er, characterized by badly decomposed leaves and an aroma and texture reminiscent of compost. The ripening process typically takes between 45 and 60 days on average.
The Wò Dūi process was first developed in 1973 by Menghai Tea Factory[not in citation given] and Kunming Tea Factory to imitate the flavor and color of aged raw pu-erh, and was an adaptation of wet storage techniques used by merchants to artificially simulate ageing of their teas. Mass production of ripened pu'er began in 1975. It can be consumed without further aging, or it can be stored further to "air out" some of the less savory flavors and aromas acquired during fermentation. The tea is sold both in flattened and loose form. Some tea collectors believe "ripened" Sheng Cha should not be aged for more than a decade.
Pu’er Tea requests the boiled water of the 95℃～100℃. To make the best tea quality must control the water temperature, which greatly effect the aroma and tasty of the tea soup.
How much tea can depend on personal taste, generally, 3-5 grams tea properly with 150 milliliters water, and the proportion of tea to water between 1:50-1:30.
For the tea purer aroma, it is necessary to warm tea, i.e., pour out the boiled water immediately for the first time, which can have 1－2 times. The speed must be quick so that the taste of the tea soup can be prevented from influence. While really starting, about a minute the tea soup can be poured into the public cup, and then continue the second. With more times, the time can be prolonged slowly, from 1 minute to a few minutes gradually, which can keep the even density of tea soup.