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Name:2003 Yunnan Pu\'er Tea Cooked Tea Ripe Puerh Mini Tuo Tea Cha Puer Brick 250gram
Origin : Yunnan, China
Grade : TopIt is very suitable for private collections.
State :Ripe, Cooked
Year:2003 produced
Net Weight: 500 grams ( 18 OZ / 1.1 lbs ) ,about7 grams / piece, about 180 pieces
Ingredients:100% Organic Puer tea leaves
Taste :This Pu erh Tea liquid is a bright orange colour with a pure fragrance and a strong and mellow flavour. An after-taste later developed.
Storage :Keep this Pu erh Tea in an airtight container and store in a cool, dry place avoiding direct sunlight. (The longer it stores the mellower and more valuable it becomes).
About Pu erh tea
This tea is known for its ancient history , taste and medicinal properties. The leaves come from the Dayeh variety of broad-leafed tea tree in the Yunnan province. This tree may be more closely related to the original ancient tea tree of preglaciation times than the smaller-leaved one. The tea is marketed in bulk as Pu-erh, shaped into cakes as Pu\'er Cake Tea and into the bowl-shaped cakes called Yunnan Tuo Cha. It\'s all hand made and natural.
It looks like \"earth\" and has a very soothing and unique liquorish taste. Like wine the older the better. Like wine an old pu\'erh is for special occasions.
The peoples of the Yunnan-Tibet border have drunk Pu-erh since the Tang dynasty, according to a Song dynasty scientific reference. The troops of Kublai Khan, \"pacifying\" the southwest after the thirteenth century Mongol conquest, are said to have introduced Pu-erh to the rest of China for its medicinal value.
Tea from these high mountains has traditionally been carried in shoulder baskets through primeval forests for processing and sale in the tea market at the county town of Pu\'er. Located in central south Yunnan, Pu\'er County itself does not grow tea, but the name it has given to this variety has become internationally known.
Pu-erh is viewed as a mild tea, suitable for young and old, weak and strong. Yunnan Tuo Cha, a form of Pu-erh, received the Ninth International Food Award at a conference in Barcelona, Spain, in 1986.
