Yunnan Pu’er PUER raw tea 2013 Moonlight White tea moonlight tea loose tea special flavor puerh 500g

Goods show and description:

Moonlight White incomparable scent, shape strange, poorly white and black, showings like moonlight in the tea. The first yellow soup aft
er the red and then yellow, cool and clear. Once brewed, scented, after the entrance, sweet infinity. With Oolong Qing
Incense, but also a full-bodied tea, taste strange, is worthy of a good taste and favorite tea. Moonlight White t
ea, also known as the Moonlight tea, tea is the specialty teas. Its unique picking technique, because of its process flowing
kept secret to the outside, but also adds a bit of mystery of this tea.

[About Pu’er Tea]
Yunnan Pu’er tea is within a certain region of Yunnan large leaf green sun Maocha as raw material, through post-fermentation processing into loose tea and pressed
Tea. “Tea” harvest: Usually in spring, summer, autumn and winter seasons. Spring and harvested from February to April, 15 days after the adoption by the Ching Ming Festival
Spring received the top grade, much more expensive than a bud, bud pistil thin and white; summer tea harvested in May-July, said the rain tea, such as the production properly,
Tea Quality Approximate spring; autumn tea harvested in August-October, said Gu tea, tea quality inferior to the spring, summer tea; Dongcha little harvest, farmers only
Moderate harvest their own drinking.

[How to brewing tea]
1 large selection of brewing tea can avoid tea pot belly too thick, the proposed material should choose clay pots, purple sand pot;
2, brew tea with about 5-10 g, suitably 95-100 degrees boiling water. Brewing time 1-3 minutes, watching his soup, like red
When the wine is better. For longer is black, is not good. Shades according to personal preferences can be determined brewing time;
3, moist bubble tea is brewing indispensable process. Warm bubble tea can remove dust, wake up tea “Jervis”
Brewing speed should be fast;
4, should drink hot tea smells, toast nose, you can feel Chen aromatic flavor nostrils, a sense of elegance Qinxin leisurely;
5, the intentions of fine chemicals Pu’er, sipping entrance, before they can obtaining the true rhyme, feel tea penetrate teeth, bleeding gums Qin, mouthful aroma, sweet
Dew “fluid”, refreshing, lingering thirst, this is the best feeling Puer “back to rhyme.”

Brewing Pu-erh Tea in the Traditional Chinese Method

In preparation for brewing your Pu-erh tea in the traditional Chinese way, you will need to gather several materials, which include your gaiwan, or covered bowl, which is used to hold the tea and brew the tea leaves in. You will also need what is called a “fair cup†which you will pour the brewed Pu-erh tea into before serving it into your teacups, which you will need as well. Finally you will need your loose-leaf-pu-er tea leaves.

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