Gift Packing! Ripe Puerh Cha Gao Ball 1pcs shu cha, the tea, puer tea chagao,tea cream lose weight Free shipping Lazy necessary

A about 1g or so. The price is $0.9 each

product category : treasures tea cream, solid instant tea Production date: 2010 Product categories : ripe tea product raw material : yunnan menghai having large leaf tea product craft : extraction, low temperature dry at low temperature product rinsing : appear a bright red wine products brew : water, before they are put into tea cream, brewed in boiling water, warm water are available protect quality issue : more than a decade manufacturers: yunnan catalpa sea tea industry Essence of tea cream, tea, as early as the qing dynasty has been cognition by people, in compendium of materia medica also has its unique medicinal value. You just ask baidu aunt, you have a lot of information about the tea cream and history. Pu ‘er tea cream featured high sea dials menghai tea area of high quality trees bask in oolong tea tea raw materials, with reference to the method of making the drive makes puer tea cream qing, combined with modern techniques. 1) light steaming, deblocking, leaching. Steamed materials will be wet, then the block, leaching, removing dust and debris on the surface of the tea; (2) the traditional brewing process of anaerobic fermentation methods, fermentation of the tea, make tea contains material transformation and decomposition; (3) the little squeeze to water, extract cream. The producing method is different, the traditional qing dynasty palace by squeezing technology, moisture extrusion without first, and then to see tea tea juice of memory pressure, and repeatedly pressing, the juice, the craft is rigorous, process complex, time-consuming and laborious than general mill can provide. With modern advanced technology, advanced equipment under low temperature condition of modern tea extract cream. Compared with ancient method is first to make a more scientific, more convenient, more health. Secondly due to the low temperature extraction, a greater degree of maintaining the characteristics of the pu ‘er tea and endoplasmic reticulum was not damaged, natural transformation in the late more puer tea. (4) will be squeezed out of tea juice in opening the container, make its natural precipitation, precipitation and layered, after natural drying made into tea powder; (5) die. The tea powder pressed into dense degree is high, uniform size specifications of modern tea cream. This process has the advantage of; On the one hand, tried their best to keep the original effective components in tea, make tea cream keeps the essence of tea; On the other hand also provides the tea cream subsequent aging “kinetic energy”, can make the quality of the tea cream to a higher level.