No. 179 - Yunnan Palace Ripened Pu-erh Tea
Fengqing is a place in Lingcang which is one of the four famous Pu-erh production areas (Xishuangbanna, Pu’er (Simao), Lincang and Baoshan). Fengqing located in the northwest of Lincang, east longitude 99°31′??100°13′, northern latitude 24°13′??25°03′. It has a distance of 580 kilometers from Yunnan province Kunming. Fengqing is also the original place of the world-wide famous Dian Hong Tea and also one of the original habitats of planting tea all over the world. Fengqing is also an important place of the north part of Ancient Tea Route. There’s a biggest old tea tree named “Jing Xiu Cha Wang” found in Xiang Zhuqing village in Fengqing. It is a representative tea tree cultivated in Fengqing which is more than 3200 years old with 1.84 meter in diameter.
The highest altitude is 3098 meters while the lowest is 919 meters. It is subtropical monsoon climate with average 13-15 temperature. The lowest temperature is -5. The annual precipitation is 1200 mm. The relative humidity is 70%. The soil is red. The raining is synchronous with the high temperature. The temperature is warm and sunshine is sufficient. The rainfall is concentrated.
After picking appropriate tender leaves, the first step in making raw or ripened pu'er includes de-enzyming, twisting, dehydration, thus converting the leaf to maocha (???????????), which literally means, "light green rough tea". Pu'er traditionally begins as a raw product known as "rough" Mao Cha(??????), Which can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing(sun fixation, rolling, Wo Dui (??????) (??????), sun drying) to make ripe Pu’re. Those complicated processing steps bring puer tea with sweet, smooth and aged taste.
Due to a series of complicated chemical process during the entire tea process ( such as enzymatic action, Microbiological and hydrochemical changes in water promoted by heat), components in tea leaves changed its physical and chemical properties. It leads to tea polyphenol in tea has decreased by 40%, catecin by 75%-80%??free amino acid by 60%??soluble sugar by 40%, and theabrownin has increased to 230%. So the finished puer teas abounds in many kinds of chemical compound which are beneficial to human body.
|Shelf Life||10 Years|
|Packed||United States of America|
|Chinese Gongfu Method (Water Amount)||2.87 fl oz / 85 ml|
|Chinese Gongfu Method (Water Temp)||212 F / 100 C|
|Chinese Gongfu Method (Amount)||5 g|
|Chinese Gongfu Method (Time)||Rinse, 10s, 15s, 20s, 25s, 35s, 45s, 60s, 90s|
|Western Method (Water Amount)||16.9 fl oz / 500 ml|
|Western Method (Water Temp)||212 F / 100 C|
|Western Method (Amount)||1-2 Tablespoons|
|Western Method (Time)||3-10 Mins (to taste)|