This Nan Qiao Factory pu erh tea is based on the classic 753 recipe. It's a sheng pu erh, meaning that mao cha leaves directly pressed into round cakes. This cake has undergone more than 10 years of further fermentation in a storage based in Kunming, Yunnan.
What Is Mao Cha?
Basically all pu erh teas are made from Mao Cha and not directly from fresh leaves, unlike many other teas. So what is Mao Cha?
It's semi processed leaf material resulting from withering in the sun (to remove a part of the water content), pan frying, and drying. Once dry, mao cha leaves can be further processed in two ways. First, they can be pressed in raw pu erh cakes such as this Nan Qiao tea factory cake. Secondly, they can undergo post fermentation through 'wet-piling' followed by compression into ripe pu erh cakes.
Store this tea cake in a well ventilated, dry and clean environment. Do not expose it to direct sunlight.
|Steeping time||Gaiwan / yixing teapot: 2 x rinse; 10s, 10s, 15s, 20s, 25s, 30s, etc|
|Steeping temperature||100 °C - 212 °F|
|Leaves per 500ml / 17oz teapot||2-5 gram|
|Tablespoons / 500ml (17 oz)||n/a|
|Tea Caffeine Content||medium|
|Tea in Chinese||2011云南熟普洱茶饼|