2012 Iceland Ripe Pu'er Tea Cake
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357g Fermented Puer Tea Cake
Hailing from the renowned tea village of Bing Dao (translating to Ice Land), this rich aged Pu’er variety is grown in a very special microclimate at the midpoint of the Bangma Snow Mountain in the Yunnan province of southern China. The tea grown in Bing Dao is quite special, as this village is famous for its very old tea trees, abundant sunlight, dry air, and rather high altitude, which, paired with its long tradition of tea cultivation, contributes to the exceptional quality. This fermented Pu’er is classified as Shou (ripe), offering a bold, complex, and full-bodied flavor that’s mineralizing and earthy.
Considered nourishing to Yin but offering balanced energy enhancement, Pu’er tea has a long and intimate history of use within TCM for digestive support, the promotion of detoxification, and the nourishment of gut health. It is rich in antioxidants that support cellular health, polyphenols that have a cleansing effect on the blood, and diverse bacteria that bring balance to the gut microbiome.
Using our tea knife (preferred) or a butter knife, remove a heaping teaspoon of leaves from the cake for a single serving. Add the tea to your cup/teapot and pour hot water directly over the leaves (185- 195°F is ideal), steeping for 1-5 minutes per your flavor preferences. You can rebrew these leaves for about 5 steeps (though it’s best to remove from water in between steeps).
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