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Our traditionally crafted Shu 2015 Yuan Bao Zi Puer (Pu-erh) produces a deep amber red liquor has a freshly cooked sticky rice aroma with light herbal medicinal notes. There is a ripe and fruity sweetness that feels very lively in the mouth and has a cooling effect on the surface of the tongue. You find hints of aged raw Puer tea and it has a long and lingering after taste. The tea feels warm in your stomach.
Our 2012 Yuan Bao Puer underwent a slow fermentation period of 240 days that was under very strict temperature controls.
The Yuan Bao Zi Tea Company was founded in Kunming in 2008 by several enthusiasts who were fascinated by ancient tea trees. They select only old tea trees which are over 200 years old with at least a 30cm diameter to produce their tea. The company adheres to traditional craftsmanship and specialises in the production of ancient tree tea with unique mountain charm. Follow the sharing concept with tea enthusiasts who love the ancient tea trees enjoy the pure and pollution-free original teas and the meditation of the Buddha.
The tea garden is a naturally farmed tea garden/forest where the tea trees are grown as a part of the surrounding ecology and it is independent from human involvement. The tea trees are planted in the forest randomly and mixed with other wild plants and the soil is totally covered with fern plants. Tea grows very slowly due to no fertiliser. As a result, tea will accumulate higher concentration of minerals and polyphenols. It gives very long lasting aftertaste, soft drinking feeling and stronger flavour. The naturally farmed tea gives another dimension of tasting experience.
A deep amber red liquor has a freshly cooked sticky rice aroma with light herbal medicinal notes. There is a ripe and fruity sweetness that feels very lively in the mouth and has a cooling effect on the surface of the tongue. You find hints of aged raw Puer tea and it has a long and lingering after taste.
Tea Master: Yuan Bao Zi Tea Company, Xishuangbanna, Yunnan, China.
Spring Harvest. Harvested from 200 to 300 year old Camellia Sinensis Assamica trees. Sun dried and then fermented over 240 days under strict temperature controls.
Water temperature: 100°C
Leaf to water ratio: 2g per 100ml.
Brewing time: About 3 minutes. You can infuse up to 8 to 10 times. Rinse the leaves briefly before brewing.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste.
Recommended Water: Try to use natural mineral water.
Water temperature: 100°C
Leaf to water ratio: 8g per 100ml.
Brewing time: About 5 seconds for the first 4 infusions. You can infuse up to 8 to 10 times. Rinse the leaves briefly before brewing.
Tips: Always pre-heat your tea vessel with boiling water and discard the water before putting in the tea leaves.
Recommended Water: Try to use natural mineral water.
