“This was a sample generously sent from Mary at Teavivre. It is my second experience with this particular pu-ehr, and I recall enjoying it last time when I prepared it according to the package...” Read full tasting note
“I have had a terrible day today thanks to a mixture of ill health, busy work and a complaining customer. I drank Jasmine Phoenix Pearls and wished I had gone for something stronger so I pulled this...” Read full tasting note
“I’ve been putting off trying my pu erh teas for a time when I can sit and relax. The first time I tried this one I could not get it to taste right. This time I steeped it for 1.30 at 212. degrees....” Read full tasting note
“Another generous sample (recent) from Teavivre… thanks so much! I’m so amazed that Teavivre’s packages get to the US so fast from China. This sample pouch had a chunk of the edge of a pu-erh cake....” Read full tasting note
Origin: Fengqing, Lincang, Yunnan, China
Ingredients: Made from 100% pure leaves from 30 to 40 years old Large-leaf Arbor Tea Trees
Taste: Mellow earthy sweet taste with flowery flavor
Brew: 3-4 teaspoons for 8oz of water. Brew at 212 ºF (100 ºC) for 1 to 2 minutes (exact time depends on your taste – a longer time will give the tea a stronger taste and color)
This Raw Puerh Cake is special for the two seasons resource from the same Arbor Tea Trees. Some are picked on March which we called “Ming Qian” or “Chun Jian” leaves. This is the best tea leaves in Spring Tea because it contains more nutrition and tastes mellow. Some are picked on September which we called “Gu Hua” or “Paddy Flower”. This is the best leaves for Autumn Tea because the aroma is stronger lasting longer. The Autumn Tea (Paddy Flower Tea) also has special flower fragrance. This Raw Puerh Cake is made by the two kinds of tea resource which were carefully blended by certain proportion.
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