Tangerine Shu Pu-erh + Tin (2016yr)

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Description

A blend of our large-leaf Pu-erh tea and tangerine peel. Tangerine zest adds a lively touch to the flavour of the Pu-erh. Tangerine Peel: Tangerine Peel is commonly used to treat indigestion, diarrhea, vomiting and other forms of digestive weakness or upset. 

Benefits:

Puerh tea is revered for its medicinal qualities, it helps to aid digestion, lower cholesterol and control obesity.

Benefits of Tangerine Peel: It is said to settle, regulate, and normalize the flow of qi (in traditional Chinese medicine, the term for life force), and to break up congestion. In addition, it is believed to enhance the flow of liquids through the body.

Taste:

Brewing:

This Pu-erh tea is suitable any kind of tea pot, but we suggested Claypot suits much better.

Brewing methods:

2 Brewing methods:
  1. Traditional KungFu Tea:
    1. Warm up the tea pot with the boiling water, put 4-6 grams of tea, and pour small amount of the boiling water into the tea and pour out.
    2. Then pour boiling water (100°C / 212°F) and cover tea pot for 15-25 second for first serving, the tea must totally separate after time out.
    3. Next infusion can be add extra 10-20 sec on each, up till 5 to 6 infusions.
  2. Regular big teapot:
    1. Warm up the tea pot with the boiling water, put 6-8 grams of tea, and pour small amount of the boiling water into the tea and pour out.
    2. Then pour boiling water (100°C / 212°F) and cover tea pot for 1-2 minutes for first serving, the tea must totally separate after time out.
    3. Next infusion can be add extra 1 min on each, only up till 2 to 3 infusions.

Additional information:

This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 20 sec to 5 minutes.

Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.

Origin:

Yunnan province, China.

 Harvest/Produced:

2018

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