Шен пуэр "Чай из древнего дерева Бандун Минцянь" блин 357гр 2018г

[Название продукта]: Чай из древнего дерева Bangdong Mingqian (сырой чай)

[Сырье продукта]: Юньнань Бандун Минцянь, высушенный на солнце зеленый чай из древнего дерева.

[Характеристики продукта]: 357 г/шт. (ручная шлифовка камня, полная форма торта)

[Условия хранения]: Чистый, вентилируемый, сухой, защищенный от света, без запаха, без загрязнения.

[Срок хранения]: В условиях хранения, чем старше он становится, тем ароматнее он становится.

Чай изготовлен из древнего дерева Тубу, которому около ста лет. Среда произрастания чайного дерева не загрязнена, чай выращивается естественным путем. Не используются пестициды и удобрения. Это очень хороший выбор для питья. или коллекционирование.

Производитель Чайная фабрика на древнем дереве Шуанцзян Мэнку Миншань

双江勐库茗山古树茶厂

Раз в год мы собираем только ранневесенний чай Минцянь. Чай из древнего дерева поселка Бандун, которому уже сто лет, собирают стандартным способом из одного бутона и одного листа. Он имеет ароматный цветочный аромат, и в чае очевиден насыщенный медовый аромат орхидеи.

Мин Цянь / Ранняя весна / Ming Qian

The term “Ming Qian” refers to the first tea harvest of the spring, picked before the Qing Ming Festival at the beginning of April. The Qing Ming Festival is a traditional time for paying respect to one’s ancestors. In the China’s Imperial history, if the tea did not reach the capital by the day of the Qing Ming Festival, this would upset the Feng Shui for the rest of the year. Qing Ming is sometimes also referred to as Tomb Sweeping Day. Typically, an offering of tea is made to the gravesite of an ancestor as well.

Ming Qian tea refers to tea leaves harvested before the Chinese Qing Ming Festival, which falls around April 5th. Ming Qian tea is regarded as the finest and most prized crop of the year’s production. There is a Chinese saying, "Ming Qian tea, precious as gold."

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Taste smooth; a tiny touch of bitter taste and mild sweet with very strong floral note, and refreshing mouthfeel;

full aroma of honey and orchid; little bit of sweetness finish, but very strong floral lasting.

This tea cake is hand pressed tea with stone mold. Raw leaves are selected from Bang Dong hundred year-old tree leaves. Bang Dong has good ecological environmental condition for tea growing. The raw leaves of this tea are mainly picked from "big leaf" trees grown in the altitude of 800m to 2200m that made this tea rich in aroma with high purity.

Tea Type: Raw Pu erh Tea. "sheng"

Origin: Bang Dong, Lincang City, YunNan Province

Production Date: 2018

Weight: 357gram

Shelf Time: the longer the better in the proper storage condition

Storage: Keep dry and odorless, away from sunlight

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For best tasting result, the pressed pu erh tea should be pried to loose form and exposed in the air few days before brewing.

Tea ware recommended: Yixing Clay, Gaiwan, Ceramic teapot

Water Temperature: ~ 212°F

Tea leaves / water: 1g:40ml (depending on personal taste)

Steps:

Rinse tea wares with hot boiling water.

Put the tea leaves into a teapot.

Pour boiling water into it to wash off the dirt and impurities of tea, immediately drain off the water. In this case can improve the clarity of tea and also can fully release the taste of pu erh tea.

First steep: fill hot water into tea pot and steep for about 15-30 sec.

Transfer tea to a tea pitcher and ready to share.

*Gradually increase steeping time when tea is fading out