Ripe pu-erh tea is made of fermented Maocha (sundried Yunnan large-leaf tea ). This 1705# ripe pu-erh cake is a traditional standard product, manufactured by using tea leaves picked from old tea tree growing in the Lantsang River valley. It brews red-bright liquor with pure aroma of pu-erh, which tastes smooth, mellow and sweet. Carefully processed to facilitate further aging. The longer you store it, the better its quality becomes. 

Pu-erh tea can cut grease, help digestion, warm stomach, help produce saliva and slake thirst, dispel the effects of alcohol and refresh one’s mind. Pu-erh tea has functions of lowering the triglyceride, cholesterol, hyperuricemia in the body.

How to prepare this Pu-erh tea in a Congou style?

Step 1: Pry tea off with Pu-erh Knife and add 2g - 5g of tea leaves (serving 1 - 3 persons) to a teapot or Gaiwan.

Step 2: Pour boiling water into the teapot, give the tea leaves a rinse for 15 seconds. Then draining the water out, leaving only the soaked tea leaves

Step 3: Fill the teapot with boiling water again, cover the lid. After steeping 30 seconds (shorter or longer according to your desired strength), the tea can be poured into a tea pitcher to be served.

Step 4: repeat 3 for several times. Gradually increase steeping time for subsequent brewing.  

How to store Pu-erh properly?

To store Pu-erh tea properly, put it in a dry place with good ventilation. Never store Pu-erh tea air-tight or put in the moisture or close to goods with peculiar smell.