2015 Quanjihao Manzhuan Raw Puerh Tea Paste 100g

0.0 stars  0.0  0 reviews  Added 15.09.2016 by Eternal Spring, Tea status: [482] A 1782x
2015 Quanjihao Manzhuan Raw Puerh Tea Paste 100g
2015 Quanjihao Manzhuan Raw Puerh Tea Paste 100g 2015 Quanjihao Manzhuan Raw Puerh Tea Paste 100g 2015 Quanjihao Manzhuan Raw Puerh Tea Paste 100g
2015 Quanjihao Manzhuan Raw Puerh Tea Paste 100g 2015 Quanjihao Manzhuan Raw Puerh Tea Paste 100g

Category: Pu-erh

Country: China

Province: Yunnan

Date of production: 2015

Producer: Quanjihao 权记号

Tags: , , ,

Description:

Established in the Qing Dynasty and passed down for thirteen generations, Quanjihao (Quan family) is a representative tea shop producing tea with delicate craftsmanship. Mr.Quan is in his 60s and he's still making tea and the packing by hand.

Manzhuan tea paste, made from the finest raw material, are full of fantastic delicious flavor and nutrition.

In order to make a good tea paste, Mr.Quan had consulted various old people and tea-makers, tried many times and finally succeeded in 2007. People got the 2007 tea paste from him thought the tea tasted really good now. Selected 70% Huangpian (older tea leaves) and 30% maocha from Manzhuan area. Refining 18 kg of the tea leaves would produce only 1 kg of paste. He use stainless steel soup pot to cook the tea. Simmer for three days until the liquid reduces slightly and thickens to paste, then cool the paste in bamboo shell. When boiling it, Mr.Quan must keep stirring to avoid to burn or stick to the bottom of the pot. The work to make tea paste was meticulous and time-consuming.


  •   Display count: 1782  






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Quotes - Pu-erh


„This process was first developed in 1972 by Menghai Tea Factory and Kunming Tea Factory] to imitate the flavor and colour of aged raw pu-erh, and was an adaptation of wet storage techniques being used by merchants to falsify the age of their teas. Mass production of ripened pu'er began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savoury flavors and aromas acquired during fermentation.“

150px-Haiwan_bingcha_md
Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q501] [s62]





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Source Web: Green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q457] [s59]

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