2012 Xiaguan FT Flame Mushroom (Jin Cha) Raw Puerh Tea 250g

0.0 stars  0.0  0 reviews  Added 20.02.2016 by Eternal Spring, Tea status: [465] A 2340x
2012 Xiaguan FT Flame Mushroom (Jin Cha) Raw Puerh Tea 250g
2012 Xiaguan FT Flame Mushroom (Jin Cha) Raw Puerh Tea 250g 2012 Xiaguan FT Flame Mushroom (Jin Cha) Raw Puerh Tea 250g 2012 Xiaguan FT Flame Mushroom (Jin Cha) Raw Puerh Tea 250g
2012 Xiaguan FT Flame Mushroom (Jin Cha) Raw Puerh Tea 250g 2012 Xiaguan FT Flame Mushroom (Jin Cha) Raw Puerh Tea 250g 2012 Xiaguan FT Flame Mushroom (Jin Cha) Raw Puerh Tea 250g
2012 Xiaguan FT Flame Mushroom (Jin Cha) Raw Puerh Tea 250g

Category: Pu-erh

Country: China

Province: Yunnan

Date of production: 2012/03/28

Producer: Xiaguan Tea Factory

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , ,

Description:

This Xiaguan mushroom shape raw puerh tea is made for Fei Tai (For Taiwan)" means this product was a special order of "Fei Tai" Company. Fei Tai Company is the biggest Xiaguan TF and Menghai TF pu-erh tea distributor in Taiwan. It is claimed that the customized products of Fei Tai company reaches a higher quality in Xiaguan TF. The high-level "FT" tea chose better raw materials.

This tea is a good blend of 1-3 years old materials from different Yunnan areas. Pressed to mushroom shape and packed in traditional bamboo package, 7 jin cha in one bamboo tong. Every mushroom was inscribed with "FT".Orange and clean tea soup with nice aroma, full and balanced in mouth, sweet and floral aftertaste. Tasty and powerful with perfect potential for long term aging.


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Quotes - Pu-erh


„‘Ripened’ Shou Cha (熟茶) tea is pressed maocha that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also known as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. The term may come about due to inaccurate translation due to the dual meaning of shú (熟) as both "fully cooked" and "fully ripened".“

150px-Haiwan_bingcha_md
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q497] [s62]





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Quotes

„To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. “

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q503] [s62]

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