Product Description

FEATURES

Main idea behind Jinglong minicake is the convenience and the use of traditional package.

TYPE OF TEA

Ripe Pu erh Tea (普洱熟茶, cooked pu-erh) – a type of pu-erh tea produced in designated areas of Yunnan Province from sun-dried big-leaf loose green tea using technology of wet-pile post-fermentation. It was aged at least for 1 year before pressing.

LEAF TYPE AND ORIGIN

For the convenience of pressing and brewing we used broken loose leaf tea originated from Xishuangbanna, Lincang prefectures of Yunnan prov., China.

ABOUT JINGLONG TEA FACTORY

New brand created by western tea entrepreneurs in cooperation with Yiwu Jinglong Laoshu Cha Chang. We source tea leaf directly from reputable farmers and control every part of production chain in order to provide customers with a wide range of affordable high quality natural loose leaf and pressed teas.

BREWING

Minicake can be brewed in any way you like. We advice to start with tea-water ratio about 1:100, water temperature – just of the boil, total brewing time 3-4 min.

We found it to be most suitable for following brewing methods:

• Teapot with sifter

• French press

• Pour over

• Clever Dripper.

TROUBLESHOOTING

Ripe pu-erh wet-pile fermentation process takes up to 60 days and involves microorganisms, so ripe pu-erh taste profile differs from taste of other types of teas. A bit earthy taste is a part of pu-erh taste profile.

Please remember that short-time (10-20 sec) warming up (or rinsing) stage is needed while brewing pressed tea. We would also recommend to crush mini cake evenly for better rinsing and faster brewing process.

Ripe pu-erh tea should be brewed with water just boiled (208-212°F).

All starts from the natural green leaf of Camellia sinensis var. assamica sourced from tea plantations of Menghai county (Xishuangbanna Dai Autonomous Prefecture of Yunnan Province, China).

The leaf is plucked, fixed, rolled and sun-dried. Thus we receive a semi-product called shaiqing maocha 晒青毛茶.

After that maocha goes to our production facility for wet-pile post-fermentation (this process looks like composting). After post-fermentation lose leaf tea (now it's called ripe or shu / shou 熟 pu-erh) is screened, graded and pressed into different shapes.

You can find some examples of our pu-erh tea shapes bellow.