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Bundle Promo: SouChong Black Tea + Aged Puer Year 2006
Bundle Promo: SouChong Black Tea + Aged Puer Year 2006
Bundle Promo: SouChong Black Tea + Aged Puer Year 2006
Bundle Promo: SouChong Black Tea + Aged Puer Year 2006
Bundle Promo: SouChong Black Tea + Aged Puer Year 2006

Bundle Promo: SouChong Black Tea + Aged Puer Year 2006

Product Code 1902002250
RM155.00

RM291.00

+

Package Includes: 1 box Sou Chong Black Tea (70g), 1 box Aged Puer Year 2006 (100g).

Bundle Promo: Sou Chong Black Tea + Aged Puer Year 2006

Product Introduction

Aged Puer Year 2006 Yunnan

Puer Tea, which comes from the Yunnan Province, is made of leaves harvested from the large-leaf (daye) varietal of tea trees. The processing of freshly-picked leaves involves fixing (undergo pan-frying process in order to inactivate the enzyme), rolling and sun-drying to yield green raw tea (maocha), known as Dian Qing, literally Yunnan Green.
Sun-dried green raw tea is then moistened, piled and covered for "pile fermentation" (wodui) to yield ripe puer tea (shu cha), after which the leaves are air-dried, sifted, sorted and classified into different grades.
The brownish-red "ripened" puer tea have a uniquely aged wood note and mellow aroma, its bright reddish infusion is well rounded on the palate with a smooth, long finish. Mild in nature, puer tea is a great beverage to be taken any time of the day, especially after a heavy, greasy meal.

 

Brewing The Perfect Cup

Choice of brewing vessel: Purple clay, porcelain, ceramic or glass brewing vessel

Brewing Hints:
Add tea leaves to the brewing vessel until 1/4 filled. Pour 95°C fresh boiled water into brewing vessel and drain the tea infusion off immediately. First brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew. For the second brew, refill the brewing vessel with 95°C fresh boiled water, steep for approximately 30 Seconds to extract the full flavour. Serve. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Storage: Keep away from sunlight, heat, moisture and odour

Teh Puer, asal dari Wilayah Yunnan, dibuat dengan dedaun teh segar yang depetik daripada jenis pokok teh berdaun besar (daye).
Pemprosesannya melibatkan kaedah penetapan (dipanaskan dengan api kering dalam kuali utuk menghentikan pengoksidaan), penggulingan dan pengeringan bawah sinaran matahari untuk menghasilkan teh hijau mentah (maocha), dikenali sebagai Dian Qing, secara langsung, Hijau Yunnan.
Teh hijau mentah kemudiannya dilembapkan, dihimpun dalam susunan yang berlapis-lapis dan ditutup untuk menjalani "penapaian longgokan" (wodui), Proses in memainkan peranan dalam pembentukan teh "mask" (shu cha), warna daun berubah menjadi gelap. Hasilan yang selesai di kering-udara, diayak, diisih dan akhirnya digredkan menurut saiz yang berbeza.
Dedaun teh puer "masak" berwarna merah-keperangan ini mempunyai aroma kayu tua unik yang semula jadi dan lunak. Bancuhan teh kemerahan terang terasa sempurna pada selera dengan akhiran yang licin, bertahan.
Ciri sederhanateh puer menjadikannya minuman harian yang hebat untuk dinikmat bila-bila mas, terutamanya sebagai makanan digestif selepas santapan yang berminyak dan banyak.

Pilihan pembancuh teh: Alat membancuh teh Lempung ungu, porselin, seramik atau kaca.

Cara penyediaan:
Masukkan daun teh ke dalam bekas bancuhan sehingga 1/4 penuh. Isikan air didih 95°C dan tuang keluar rendaman tersebut dengan segera. Rendaman pertama bukan untuk diminum; tujuannya adalah untuk mengembangkan dan melembutkan daun teh. Ini bantu melepaskan rasa teh yang sepenuhnya pada rendaman yang berikutan.
Untuk rendaman kedua, isi semula bekas bancuhan dengan air didih 95°C, rendam lebih kurang 30 saat untuk menaikkan rasanya. Hidangkan.
Rendam semula daun teh dengan cara yang sama untuk menikmati teh dari rendaman ke rendaman sehingga daun teh sudah kehabisan rasa.

Kaedah Penyimpan: Simpan di tempat yang nyaman, kering dan berventilasi, lindungi dari cahaya matahari dan bau.

Asal Produk: Yunnan, China


Souchong Black Tea

Black Tea is the fully fermented type.
Processing include the withering, rolling, fermenting and firing of the leaves.

Appearance: Twisted, solid, black and glossy.

Intensity: Bright red.

Fragrance: Dried longan and caramel.

Taste: Thick and mellow.

Choice of brewing vessel: Purple clay, porcelain, ceramic or glass brewing vessel.

Brewing Hints: Add tea leaves to the brewing vessel until 1/4 filled. Pour in 95℃ fresh boiled water and drain the tea infusion off immediately. First brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew. For the second brew, refill the brewing vessel with 95℃ fresh boiled water, steep for about 30 seconds to extract the full flavour. Serve. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Storage: Keep away from sunlight, heat, moisture and odour.

Best Before: See bottom of pack.

Net Weight: See bottom of pack.

Product Origin: Tongmuguan, Wuyi, China.

Description