TRUE TEA
Item no. : CT-Disk-213
TRUE TEA (Chinese Tea) : Classic Pu-Erh "Bing Cha" Vintage 1993 (400 g. per Disk)
Qty. per 2 cups (500 ml) :
6 g.
Water temp. :
95 °c
Steeping time :
2 - 4 mins
Origins & history :
Grown in the north of Thailand - Rare aged disc shaped classic from our private stash.
Tasting notes :
Strong, earthy and well matured, dark reddish brown liquor.
Health benefits & Additional info :
It has plenty of tea polyphenols, which help the body of detox and anti-radiation. Tea polyphenols existing product theaflavins, are helping decrease the level of cholesterol and triglyceride, control blood fat so that it can lose weight and lower blood pressure. kill lactic acid bacteria which hiding between teeth, and inhibit the activity of glucose polymerase. Bacteria and germs will be prevented from planting on the gum. Residual food between teeth may grow bacteria. Also aid digestion and are perfect after heavy or greasy meals, blood cleansing, and aid significantly in weight loss efforts.
Pu-Erh teas are variety of fermented dark tea. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled.commonly translated as dark.The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China. Pu-Erh traditionally begins as a raw product known as "rough" Mao Cha and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha. Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The Wo Dui process developed in the mid-1970s by the Menghai and Kunming Tea Factories created a new type of pu-erh tea, whose legitimacy is disputed by some traditionalists. This process involves an accelerated fermentation into "ripe" Shou Cha which is then stored loose or pressed into various shapes. All types of pu-erh can be stored to mature before consumption, which is why it is commonly labelled with year and region of production.
NOTE ;
It's recommended to steep tea with a covered teapot, for the first and second brewing. Increase temperature and time for further brews & to brew for three times only.
ABBREVIATION FOR CHINESE TEA NAMES
CS Ching Siyn Varieties : Oolong No.17
CC Ching Ching Varieties : Oolong No.15
CH Ching Huan Varieties : Oolong No.12
BOPF Broken Orange Pekoe Fine
BOP Broken Orange Pekoe
RL Rolled leaf
SH Siamese Highland
T Passed our lab test
ThO Thai organic approved supplier