PO MEAI PU'ER SHU CHA ZHUAN
YING KEE PO MEAI PU'ER BRICK
SHU (RIPE) PU'ER★ PESTICIDE-FREE
Pu'Er, Yunnan, China
This traditionally processed Shu (Ripe) Pu'Er is made from high-quality raw material and aged for several years in China before being moved to Hong Kong for further storage. The original, mellow, and rich taste makes this tea quite special. MORE
240 g brick
AROMA
Woody, earthy
TASTE
Woody, nutty, fruity
HONG KONG NATURAL STORAGE
HARVEST: Spring, 2012
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
YING KEE PO MEAI PU'ER BRICK 2012
ORIGIN
Ying Kee Tea House is a tea brand established in Guangzhou during the reign of Guangxu Emperor of the Qing Dynasty; and has more than 130 years of history. The company produces its tea in China, with further storage in Hong Kong. By working with high-quality tea material, and processing done by experienced tea masters, Ying Kee successfully achieved the Hong Kong Top Brand Mark, as well as other awards which makes it a respected and quite legendary tea brand. As is the case with other brands that have taken control of the entire production and storage process, this company has its taste and character, which sets it apart from other producers.
This Shu (Ripe) Pu'Er tea from 2012, made from tea leaves harvested in Pu'Er County and aged for several years in Yunnan before being shipped to Hong Kong. The tea has original organoleptic characteristics, and the traditional level of fermentation makes it an excellent candidate for further aging with transformation of taste and aroma.
ORGANOLEPTICS
The tea consists of a blend of larger leaf grades, the degree of pressing is medium-hard, which makes it easy to divide into layers. Dry tea leaves have a light, sweet, woody aroma. After warming up tea leaves, the aroma changes into spicy, as well as bread and nutty motifs. After rinsing, the aroma develops into deep woody, earthy notes. Very original, fiery, and with the sharpness of black pepper.
The taste is mellow, and delicate, with woody, nutty notes, and a buttery texture with long-lasting woody aftertaste. Withstands a large number of brews, it changes with each infusion, revealing itself at different angles of the woody and nutty universe. The infusion is dark amber colour, clean, and thick. Tea warms and energizes, setting you up for a harmonious working day.
Ying Kee Tea House is a tea brand established in Guangzhou during the reign of Guangxu Emperor of the Qing Dynasty; and has more than 130 years of history. The company produces its tea in China, with further storage in Hong Kong. By working with high-quality tea material, and processing done by experienced tea masters, Ying Kee successfully achieved the Hong Kong Top Brand Mark, as well as other awards which makes it a respected and quite legendary tea brand. As is the case with other brands that have taken control of the entire production and storage process, this company has its taste and character, which sets it apart from other producers.
This Shu (Ripe) Pu'Er tea from 2012, made from tea leaves harvested in Pu'Er County and aged for several years in Yunnan before being shipped to Hong Kong. The tea has original organoleptic characteristics, and the traditional level of fermentation makes it an excellent candidate for further aging with transformation of taste and aroma.
ORGANOLEPTICS
The tea consists of a blend of larger leaf grades, the degree of pressing is medium-hard, which makes it easy to divide into layers. Dry tea leaves have a light, sweet, woody aroma. After warming up tea leaves, the aroma changes into spicy, as well as bread and nutty motifs. After rinsing, the aroma develops into deep woody, earthy notes. Very original, fiery, and with the sharpness of black pepper.
The taste is mellow, and delicate, with woody, nutty notes, and a buttery texture with long-lasting woody aftertaste. Withstands a large number of brews, it changes with each infusion, revealing itself at different angles of the woody and nutty universe. The infusion is dark amber colour, clean, and thick. Tea warms and energizes, setting you up for a harmonious working day.
AN SHIM TEA 'SHU PU'ER' COLLECTION
Check out SHU PU'ER COLLECTION for more authentic pu'er tea!