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  • Jing Mai Puer (sheng) 2011 - Lao Huang Pian

Jing Mai Pu-er Tea (Sheng) - Lao Huang Pian - Ancient Tree - 2011


Product Description

This loose Puer tea (sheng) is aged in Canada since 2011 when we bring back from our spring tea tour.

Lao Huang Pian ( 老黄片 ) literally means ‘Old Yellow Leaf’, during the processing of Sheng Puer, all the old leaves will become yellow leaf. Huang pian puer is definitely worth trying, it is also could be boiling to get its full taste.

Our Huang Pian is not only the big old leaves, mix with few regular loose JingMai maocha.

Our Jing Mai tea is a raw Pu’er made from the first flush of the wild ancient trees on the hills of Jing Mai Mountain in Yunnan Province.  This can be seen in the high number of buds visible in the cake. The high number of buds also makes this tea sweeter.  The tea is surprisingly floral and sweet for a pu’er, it has the honey like sweetness and warmth you typically find in a green tea. Its aroma is pleasant and light, while its body is thick, coating the tongue with every sip.

Region: Jing Mai Mountain, Yunnan Province, China.

Other Names: Mao Cha

Steeping Guide:

Teaware: Glass or ceramic Gaiwan

Amount: 3g /1½ teaspoons

Temperature: 100°c (212°F)

Steeping Time: We suggest that you rinse your tea leaves before enjoying them, simply add water to the leaves and discard. This wakes them up and they are ready to go. For your first steep, we suggest a 30-50 second steep. For the second steep 10 seconds is best, simply add 5 seconds to each of your next steeps. This will allow you to experience the full range of tastes the leaves have to offer.

*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can be steeped 4 times.


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