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Jinggu Purple Bud Raw Pu-erh Tea 2011 Spring - 250g Cake

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Product Description

This Jinggu Purple Bud Raw Pu-erh Tea 2011 Spring Cake is great for storage. Purple-bud (紫芽) Pu-erh Tea is from Wenshan village (文山) in Jinggu (景谷) county in Yunnan province, where the mountain altitude is over 2,000 meters.

Purple-bud Pu-erh tea is made from the tender single bud of the wild, purple-bud pu-erh tea trees máochá (see 3 Key Factors in Máochá That Affect Pu-erh Quality on our blog). This tea is called 3-color tea; this means the fresh buds on the tea trees are purple, the dried tea is shiny dark, and the infused tea leaves are green for the first one or two years. The purple-bud pu-erh tea tree is actually a rare tea tree variety in the Yunnan large-leaf tea trees and is famous for its high health benefits, high percentage of anthocyanidins, and amino acids, particularly tea polyphenols.

Currently, there is still no road that a car can navigate to this Wenshan village. The JK Tea team must walk about 3 hours to reach them. The spring yield of purple-bud tea is extremely low (around 100kgs), so the team must buy partial kilos from various farmers to collect enough fine tea for a reasonable final production. Given this, collecting the máochá from the farmers is quite an adventure. After gathering a sufficient quantity of purple-bud máochá, the tea is pressed using traditional stones of the appropriate weight; this is good for the future storage and quickens the process of aging compared to a cake that is tightly compressed by machine.

In the current pu-erh tea market, there are many fake purple-bud pu-erh teas. Many tea merchants use the Zijuan (紫娟) or Zicha (紫茶 purple tea) máochá and market them as pure, purple-bud pu-erh tea to increase their profit margins at the expense of the consumer. The difference between purple-bud, Zijuan, and Zicha lies in the shape, fragrance, and taste. But the easiest way to tell the difference is by the particular tea leaf shape. Purple-bud tea has no tea hair and does not have a tea saw at both sides; the Zijuan and Zicha do not share these characteristics.

This tea is an outstanding candidate for long-term storage. If the tea is aged for about 5 years, it will already start to demonstrate an aged aroma and a sweet and thick taste.

Tea tree: Purple bud big leaves Pu-erh tea trees from Wenshan village, Jinggu county, Yunnan province

Harvest time: 2011 Spring

Picking standard: One bud

Fermentation: Raw

Shape: Tight, fat, plump

Dried tea color: Shiny dark, bloom

Aroma: Wild flowery, and honey fragrance

Tea soup color: Shiny golden yellow

Taste: Flowery and honey taste, strong throat feeling, smooth tea soup

Steeping vessel: Recommend a gaiwan

Steeping guidelines:

Gaiwan: 8 grams per time (180ml Gaiwan); the first several infusion should be about 92-95°C (190°F) for about 10 seconds; then the later infusions should be about 15 seconds. Note: Pour the water around the edge of gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves directly. Do not use any strainer/filter to filter this tea as it is clean enough. In addition, the use of a strainer will greatly decrease the denseness of the tea liquid.

Number of infusions: Gaiwan: at least 8 times

Net Weight: 250g/cake

Learn more about tea on our site here and on our blog.
Our guide to translating Chinese tea labels to English.

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