PUER Menghai taste cooked Pu-erh tea 201602 1PUER Menghai taste cooked Pu-erh tea 201602 2PUER Menghai taste cooked Pu-erh tea 201602 3PUER Menghai taste cooked Pu-erh tea 201602 4PUER Menghai taste cooked Pu-erh tea 201602 5

PUER Menghai taste cooked Pu-erh tea 201602


54.00$

3 years PUER Menghai taste cooked pu-erh tea

  • Ingredients: Yunnan big leaf variety sunning tea
  • Shelf life: 999,999 days
  • Food Additives: None
  • Brand: Bajiao Ting Tea
  • Series: Pu-erh tea
  • Pu-erh production process: cooked tea
  • Shape: Pie Tea
  • Packing type: regular cotton paper packaging
  • Pu-erh Tea Year: 1 year (inclusive) – 3 years (excluding)
  • Special product category: Pu-erh tea
  • Tea area: Menghai Tea Aera
  • Net content: 380g

The main reason for the success of Bajiao Ting Pu-erh tea is its unique “Menghai taste”, which belongs to the Bulang ancestry. Bulang Mountain is located in the southern part of Menghai County, Xishuangbanna Prefecture, Yunnan Province, near the China-Myanmar border, and the altitude is above 1600 meters. It belongs to the south subtropical plateau monsoon climate zone.

There is no severe cold in winter and no severe summer in summer. There is only one dry and wet season in a year. Plenty of rainfall and fertile land are conducive to the growth of tea trees and the accumulation of nutrients.

At the same time, it is also a famous Pu-erh tea producing area. It has 9505 acres of cultivated ancient tea garden resources, all of which are Pu-erh tea species, and it is one of the areas with the most ancient tea gardens.

“Menghai taste” is a high cost-effective tea in the “Bajiao Ting” brand. The taste is sticky and smooth, sweet and palatable. The second bubble begins to taste. By the 10th bubble, it is very comfortable to drink. Most people say that cooked tea is a test of brewing technology, because it tastes fast. Under the same conditions, the soup is two or three seconds apart, and the soup color is different.


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Weight 357 g

2 reviews for PUER Menghai taste cooked Pu-erh tea 201602

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