Oldest puer tea Pu’Er puer Pu’erh top grade perfumes and fragrances of brand originals agilawood tambac,,ancient freeshiping

This tea cake is made of tea leaves plucked from wild tea trees. It is produced in 1950 by Chinese Tea Group affiliated to COFCO group, one of the fortune globle top 500. As the tea cake is made by compressing tea leaves plucked from wild tea trees hundreds of years old, the tea has top-grade quality and is well worth collecting like an antique. It also contains rich nutrients and is very good for health. It is favoured by tea lovers.

This64- years old tea is made from raw leaves grown on wild tea trees hundreds of years old.Hope you will be the one of the fortunate ones who buy at this very advantageous discount.

This64- years old tea is made from raw leaves grown on wild tea trees hundreds of years old.Hope you will be the one of the fortunate ones who buy at this very advantageous discount.

This64- years old tea is made from raw leaves grown on wild tea trees hundreds of years old.Hope you will be the one of the fortunate ones who buy at this very advantageous discount.

This64- years old tea is made from raw leaves grown on wild tea trees hundreds of years old.Hope you will be the one of the fortunate ones who buy at this very advantageous discount.

This64- years old tea is made from raw leaves grown on wild tea trees hundreds of years old.Hope you will be the one of the fortunate ones who buy at this very advantageous discount.

This64- years old tea is made from raw leaves grown on wild tea trees hundreds of years old.Hope you will be the one of the fortunate ones who buy at this very advantageous discount.

Puer tea gold award

ancient tea trees

ancient tea trees

Guarantee:we guarantee that this is tea produced in 1967. The brownish color of the tea cake, damaged old paper package, and the distinct earthy flavor typical of aged Puer tea all demonstrate its age. If you need a certificate to prove its age, please do not hesitate to contact us! And if you find any sign of inconsistency with its age upon receiving it, we will refund you at full price.

Effects of Pu’er Tea

1.Decrease the blood fat, lose weight, decline blood pressure and resist arteriosclerosis.

Dr. Amill Carroby, from a college of Paris, French used Yunnan Pu’er Tuo tea to do clinical trial and proved that: “Yunnan Pu’er Tea has a good effect to reduce content of lipoid and cholesterol”. Kunming Medical College of China also observed 55 clinical trials to use Yunnan Pu’er Tuo tea to cure the high blood fat diseases and compare them with 31 cases used clofibrate which has a good effect to incline fat. The result shows that the curative effect of Pu’er Tea is higher than clofibrate. Long lasting drinkers of Pu’er Tea can reduce cholesterol and glycerin fat. So long drinking of Pu’er Tea can have the effect of curative the obesity. Drinking of Pu’er tea can cause physiological effect in stretching human being’s blood vessel, descending blood pressure and slowering the rhythm of the heart, etc. So it has a good curative function to high blood pressure and the brain arteriosclerosis.

2.Anti-decrepitude.

Catechin of the tea has the effect of anti-decrepitude. Total amount of catechin content of Yunnan big leaf species tea is higher than other tea species. The effect of anti-decrepitude is better than other kinds of tea. At the same time, during the process of Pu’er Tea, macromolecular polysaccharide transforms into a great deal of new dissoluble monosaccharide and oligosaccharide. The vitamin C increases doubly, which has an important effect to improve the human being’s immune system and preserve health, strengthen body and prolong longevity.

How to brew puer tea:

Puerh: Aged pu’er should never smell moldy, musty, or strongly fungal, though some pu’er drinkers consider these smells to be unoffensive or even enjoyable. The smell of aged pu’er may vary, with an “aged” but not “stuffy” odor. The taste of aged raw pu’er or ripe pu’ershould be smooth, with slight hints of bitterness, and lack a biting astringency or any off-sour tastes. The element of taste is an important indicator of aged pu’er quality, the texture should be rich and thick and should have very distinct aftertaste on the tongue and cheeks, which together induces salivation and leaves a “feeling” in the back of the throat.

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