PO MEAI PU'ER SHU CHA ZHUAN
YING KEE PO MEAI PU'ER BRICK
SHU (RIPE) PU'ERORGANIC
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 a further storage. Original, mellow and rich taste makes this tea quite special.
When properly stored, this tea gets better with time!
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 BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
Learn more about BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
Water temperature: 100 °C
Amount of tea: 3-7 grams per 100 ml of water
Brewing method: Pin Cha, infusion
Learn more about TEA BREWING METHODS
Amount of tea: 3-7 grams per 100 ml of water
Brewing method: Pin Cha, infusion
Learn more about TEA BREWING METHODS
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 own 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 what 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 own 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 K0ng. 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, aroma changes into spicy, as well as bread and nutty motifs. After rinsing, aroma develops into deep woody, earthy notes. Very original, fiery and with the sharpness of black pepper.
The taste is mellow, 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 own 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 what 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 own 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 K0ng. 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, aroma changes into spicy, as well as bread and nutty motifs. After rinsing, aroma develops into deep woody, earthy notes. Very original, fiery and with the sharpness of black pepper.
The taste is mellow, 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.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION