We promise: We operate wholesale Pu’er tea stores in Yunnan , tea originated in Yunnan, we guarantee that all teas are the original ecology of the Yunnan Pu’er tea, and I will bring you to bring the best of Yunnan Pu’er tea, this is your The most authentic drink of pu’er tea!
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A collection of 100g laocang shu pu’er tea
[Specifications] 100 g / month
[Year] 2008
[Shelf Life] The longer the better
[License No.] QS532714010439
[Storage conditions] Stored in a clean, ventilated, dry, odor-free environment
[Deals] Buy 2pcs or more, get a free tea needle!
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Suppression of the old material, which is actually a more mature way to make tea in the tea after fermentation is complete, the first raw tea placed a few years, until the pile-flavored tea, dry smell dissipated, and then suppress the taste of leaching time molding, put on the market, will be sought after by the Tea lovers and love.
Tea size diameter of about 8.5CM, height of about 4cm, using a cooked Pu’er tea as raw material, fixing, rolling, drying and other processes refined sunlight, oily color, its shape, pure and lasting aroma, Da-type uniform, complete package .
What is Tuo tea?
Tuo is a cone-shaped brick tea made from corn bread, the main origin of Yunnan, usually with black tea manufacturing, for ease of transport caravan, several oil paper generally good even from the lump of tea, made of straw growth of outsourcing the grass. Because the components of a lump of tea brick tea is much smaller than the one more likely to buy and retail. Tuo from the surface of the seemingly round bread bowl from underneath the seemingly thick, middle concave, distinctive. Tuocha types, depending on the different raw materials are green tea and black tea Tuo Tuo points.
Cooked Chacha of mild, Stomach, Huwei, stomach, followed by cooked tea as well as the effect of lowering blood pressure, lipid lowering, and naturally thin.
Fermented tea cooked during processing due to the action of microorganisms, transforming macromolecular polysaccharides formed a large number of new soluble monosaccharides and oligosaccharides, fermentation, vitamin C also increased exponentially, these substances to improve the body’s immune play an important role in the system function.
Pu’er cooked Chacha bottom deepened with storage time, from light green – yellow – apricot – Huang – cinnamon – reddish brown, gradually change. The good degree of fermentation Pu’er ripe tea, the bottom color is generally radiate ‘liver-colored’, and with the increase of storage Year gradually transformed to dark brown.
