YIDEYICO®
Yunnan Natural and Additive-free Puerh Tea 357g Qizi Cake Tea Raw Tea Green Tea Puerh Cake Tea Tea Puerh Tea Loose Leaf 云南普洱茶 357g七子饼茶 生茶普洱 饼茶 茶叶
Yunnan Natural and Additive-free Puerh Tea 357g Qizi Cake Tea Raw Tea Green Tea Puerh Cake Tea Tea Puerh Tea Loose Leaf 云南普洱茶 357g七子饼茶 生茶普洱 饼茶 茶叶
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$29.54 USD
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$29.54 USD
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Product Name: Qizi Cake Tea Raw Tea Green Tea Puerh Cake Tea Tea Puerh Tea 祁子饼茶 生茶 绿茶 普洱饼茶
Product Category:Pu-erh Tea
Specification:357g
Warranty: In line with the storage environment. The more it ages, the more fragrant it is.
Storage Method:Dry and ventilated, no odor, avoid direct sunlight.
The soup colour is uniformly orange-yellow and translucent, the taste is strong, the sweetness is thick and delicate, and the feeling of tooth folder is obvious. The taste is slightly bitter and sweet, varied and fragrant: after drinking, the honey aroma in the mouth is strong and can't be dispersed for a long time, which is a good product for tasting, gifting and collecting.
Pu-erh tea is a loose tea and tightly pressed tea made from Yunnan large-leaf sun-green gross tea from a certain area of Yunnan Province, which undergoes post-fermentation processing. "Harvesting of Pu-erh Tea: generally divided into four seasons: spring, summer, autumn and winter.
Spring tea is harvested from February to April, with the best quality harvested within 15 days after the Qingming Festival. The spring tea harvested in February-April, within 15 days after the Qingming Festival is the best, more than one bud and one leaf, buds and stamens fine and white; summer tea harvested in May-July, known as rain tea, such as the production of proper, the quality of tea is similar to spring tea; autumn, autumn, autumn and winter.
Tea quality is similar to spring tea; autumn tea harvested in August-October, known as the valley flower tea, tea quality is inferior to spring and summer tea; winter tea is rarely harvested, only the tea grower Winter tea is seldom harvested, only tea farmers moderate harvest for their own consumption.
Chinese tea：
Chinese tea has a history of over 5,000 years, during which a series of unique tea culture have come into being, covering from tea plant cultivation and conservation, tea-leaf picking to processing and sampling tea. Tea-leaves are mainly produced in the southern area to the Yangtze River for mild climate and fertile ground there, such as the provinces of Zhejiang, Yunnan, Guizhou and Fujian. There produce an abundance of renowned tea varieties, e.g. Longjin, Wulong, Pu'er, Tieguangyin.
Product Category:Pu-erh Tea
Specification:357g
Warranty: In line with the storage environment. The more it ages, the more fragrant it is.
Storage Method:Dry and ventilated, no odor, avoid direct sunlight.
The soup colour is uniformly orange-yellow and translucent, the taste is strong, the sweetness is thick and delicate, and the feeling of tooth folder is obvious. The taste is slightly bitter and sweet, varied and fragrant: after drinking, the honey aroma in the mouth is strong and can't be dispersed for a long time, which is a good product for tasting, gifting and collecting.
Pu-erh tea is a loose tea and tightly pressed tea made from Yunnan large-leaf sun-green gross tea from a certain area of Yunnan Province, which undergoes post-fermentation processing. "Harvesting of Pu-erh Tea: generally divided into four seasons: spring, summer, autumn and winter.
Spring tea is harvested from February to April, with the best quality harvested within 15 days after the Qingming Festival. The spring tea harvested in February-April, within 15 days after the Qingming Festival is the best, more than one bud and one leaf, buds and stamens fine and white; summer tea harvested in May-July, known as rain tea, such as the production of proper, the quality of tea is similar to spring tea; autumn, autumn, autumn and winter.
Tea quality is similar to spring tea; autumn tea harvested in August-October, known as the valley flower tea, tea quality is inferior to spring and summer tea; winter tea is rarely harvested, only the tea grower Winter tea is seldom harvested, only tea farmers moderate harvest for their own consumption.
Chinese tea：
Chinese tea has a history of over 5,000 years, during which a series of unique tea culture have come into being, covering from tea plant cultivation and conservation, tea-leaf picking to processing and sampling tea. Tea-leaves are mainly produced in the southern area to the Yangtze River for mild climate and fertile ground there, such as the provinces of Zhejiang, Yunnan, Guizhou and Fujian. There produce an abundance of renowned tea varieties, e.g. Longjin, Wulong, Pu'er, Tieguangyin.
