Description
This Chun Jian Pu-erh tea cake is made from the leaves of an ancient Fengqing large-leaf tea tree, older than 500 years. Seasoned, master workers hand-pick these leaves during the Ming Qian and Yu Qian tea-picking season, between March 10th and April 20th; the tea picked during this period are called Chun jian. Ming Qian tea contains a high amount of amino acids and presents a fragrant, mellow flavor, while Yu Qian has a brighter aroma and a light, bitter taste. Combining the features of both under the excellent skill of the tea makers, this ancient Chun Jian raw pu-erh has a characteristic, even shape, strong aroma, and a bright yellowish-green color.
Compared with ripe pu-erh, raw pu-erh has a stronger flavor and aroma, with a more bitter taste but a sweeter aftertaste. It is high in tea polyphenols and contains strong antioxidants.
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