MENG HAI QI CAI CHA SHU CHA
MENG HAI QI CAI CHA SHU CHA
COLORFUL PHOENIX TEA MENGHAI
SHU (RIPE) PU'ER★ PESTICIDE-FREE
Nan Jian, Yunnan, China
Nan Jian, also known as the 'Tulin tea factory', has produced special pu'er since 1983 and has earned a good reputation in the society of pu'er enthusiasts. This tea is made from high-quality old tree leaf material and is traditionally processed, therefore, this delicious tea has no bad qualities whatsoever. MORE
100 g tuo cha
AROMA
Wood, nutty
TASTE
Woody, milky, medicine
HONG KONG STORAGE
HARVEST: Spring, 2008
In Yunnan Province, the red soil is enriched with iron, so Pu'er tea also contains this valuable mineral, which is beneficial for the human body. Tea from this province contains more polyphenolic organic compounds, which are the most powerful antioxidants. Shu Pu'er has a beneficial effect on the health of the stomach and digestion in general.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 25°C
HUMIDITY: 60-65%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 25°C
HUMIDITY: 60-65%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
TULIN TEA FACTORY SHU PU'ER TUO CHA 2008
ORIGIN
Tulin tea factory is located in Nan Jian county, Yunnan province, China. Since 1983, they have produced high-quality pu'er tea using special raw materials harvested in Dali prefecture. The tea material from these places grows high in the mountains, sometimes the altitude reaches about 2500 meters above sea level, which results in a reputation of special quality and properties. Like Xiaguan, the Nan Jian factory uses similar technologies and treatment during the production of their special Tuo Tea. This tea is famous for its balanced aroma and sweet taste.
ORGANOLEPTICS
The tea consists of large leaves, the degree of pressing is medium, and the tea is easily disassembled by hand into individual leaves. The aroma of the dried leaves is woody, and nutty, and has a bit of Hong Kong flavour. When warmed up, the aroma continues with wetter wood, spices, herbs, and forest after the rain. After rinsing, the aroma reveals itself in medical, forest motifs. Sweet, with camphor, and spruce notes.
The taste is sweet, soft, and deep, with notes of moist wood, oud, spices, and hazelnuts. A very unusual and rare taste is achieved through the fermentation process and traditional, natural storage in Hong Kong. With subsequent brewing, the tea develops into a softer taste with notes of traditional Chinese medicine. Dried roots, herbs, mushrooms. The tea leaves a long sweet aftertaste. Light freshness on the tip of the tongue. The dark color of the infusion is cognac-colored, turning into coffee tones with longer infusion. Tea has an invigorating effect, setting you up for a productive working day.
Tulin tea factory is located in Nan Jian county, Yunnan province, China. Since 1983, they have produced high-quality pu'er tea using special raw materials harvested in Dali prefecture. The tea material from these places grows high in the mountains, sometimes the altitude reaches about 2500 meters above sea level, which results in a reputation of special quality and properties. Like Xiaguan, the Nan Jian factory uses similar technologies and treatment during the production of their special Tuo Tea. This tea is famous for its balanced aroma and sweet taste.
ORGANOLEPTICS
The tea consists of large leaves, the degree of pressing is medium, and the tea is easily disassembled by hand into individual leaves. The aroma of the dried leaves is woody, and nutty, and has a bit of Hong Kong flavour. When warmed up, the aroma continues with wetter wood, spices, herbs, and forest after the rain. After rinsing, the aroma reveals itself in medical, forest motifs. Sweet, with camphor, and spruce notes.
The taste is sweet, soft, and deep, with notes of moist wood, oud, spices, and hazelnuts. A very unusual and rare taste is achieved through the fermentation process and traditional, natural storage in Hong Kong. With subsequent brewing, the tea develops into a softer taste with notes of traditional Chinese medicine. Dried roots, herbs, mushrooms. The tea leaves a long sweet aftertaste. Light freshness on the tip of the tongue. The dark color of the infusion is cognac-colored, turning into coffee tones with longer infusion. Tea has an invigorating effect, setting you up for a productive working day.
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