Description

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buy pu erh tea online Premium Chinese Ripe Shou Puerh tea cake Dayi Menghai factory JinZhenBaiLian cake 357g/ 12.59Oz. Shu Pu-erh Shou Pu Erh tea cake Taetea 金Jin针Zhen白Bai莲Lian for sale.

Specifications:
Brand: Dayi (Taetea)
Product Name：Taetea 金Jin针Zhen白Bai莲Lian
Net Weight: 357g/ 12.59Oz
Pu erh production process: Ripe (shou, shu),tea cake, 1701 series
Location: Menghai

Description
This product is made of tender sundried raw tea, which is carefully developed with modern pu-erh tea processing. Taste sweet, smooth, delicate, great for drinking and collecting purpose.

Series and product name which can be directly translated into “Golden Needle White Lotus”. “JinZhen” or “Golden Needle” means manually fermented tiny bud which has golden like color and become slimmer after processed. “BaiLian” or “White Lotus” has two meanings, one is the relative white near color of the tea leaves and the other is aroma near lotus flower. (Fully understand if you can’t see any white leaves in tea body. Nevertheless)

When it was renamed as “金Jin针Zhen白Bai莲Lian” in 2005 year, it had been called “白bai针zhen金jin莲lian” all the time in the past. Should we take it as same as pre-existent product?

According to the CEO of MengHai tea factory at that time, they recreated this product to make people re-feel confident on puerh tea after a gloomy period in 2005 year and wanted to energize this special tea market which was still not so well known like nowadays. So we can’t just simply take it as a renamed product or series but in reality it has became a updated new version. And just in this year of 2005, it was prized as Gold during “2005 year 2nd China International Tea Industry Expo” which is also printed in the front of wrapper.

Product level:
It belongs to high-end shou cha during whole lineup of DaYi.

Shou cha which was manually processed by “渥wo堆dui” technology and which has certain relationship with tea leaves’ blending technology. This process accelerates the fermentation manually and let the tea reach a level which will cost sheng cha many years to achieve. During the process of “WoDui”, tea leaves are under high humidity and heat coming from inside of the piled tea leaves themselves, at the same time oxygen and microbe and enzyme work together on the substances contained in the tea. After turned over physically some times the process will end there, then tea leaves
will be pressed into cake as product. But the evolution of tea itself doesn’t end and will continually going forward along with time. The taste will be mellower and bitterness and astringency will keep declining. So “the older the better” theory is not just suitable for sheng cha but also for shou cha, though it is more obvious and easier to understand on sheng cha.

1. JinZhen BaiLian (Golden Needle White Lotus): the budding tight thin like a needle, gold was revealed, all these give its name Jin zhen (Golden Needle). Chestnut colour with some greyish white, Similar fragrant like lotus which gain the name Bai Lian (White Lotus).

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2. Budding tight thin like a needle, gold was revealed, moderate fermentation.

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3. Soup bright red,fluorite like carnelian,flavour sweet and mellow,smooth and soft. Great for drinking and collecting purpose.

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4. Infused leaf clear stretch,bright auburnish red.

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5. Packaging.

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“金Jin针Zhen白Bai莲Lian”is Taetea royal series, premium ingredients,with Dayi advantage of blending, a combination of various ingredients to ensure full taste,the later aging space is rich in variety. The glamour of pu erh tea is the aging. Ripe puerh is manually processed by “渥wo堆dui” technology. 1701 series tea cake may have some taste of “渥wo堆dui”. Highly recommend you to wake up the tea before drinking to have better flavor. Pry the weight you would like to infuse with something sharp. Put the small volume in some place dry and well ventilated for a couple of days to wake the tea up. It would be better to put the small volume tea in the Red Porcelain to wake it up.

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