Ingredients: Pu'er Ripe Tea Loose Leaves
Product description：
Imperial Pu'er is a unique type of Pu'er tea, named for its historical background and exquisite craftsmanship. 
Features:
Historical Heritage: Imperial Pu'er originated in the ancient Chinese imperial court, enjoying a status associated with nobility. Its history can be traced back thousands of years.
Craftsmanship: The production of Imperial Pu'er involves intricate traditional techniques such as sun-drying, pile fermentation (wo dui), and stone compression. These steps contribute to the tea's distinctive flavor and quality.
Leaf Selection: Only the fine young buds and leaves from large-leaf tea trees, often harvested from sun-dried tea trees, are chosen to ensure superior tea quality.
Fermentation Aging: Imperial Pu'er Tea undergoes an extended period of pile fermentation, sometimes lasting several decades. This prolonged fermentation imparts a rich and complex taste to the tea.
Liquor Color and Taste: The tea liquor of Imperial Pu'er is often a deep red or gem-like reddish-brown, with a thick and mellow taste, accompanied by a unique aged aroma.
Health Benefits: According to traditional beliefs,Imperial Pu'er Tea is thought to aid digestion, reduce cholesterol, and contribute to skincare, making it highly valued for its potential health benefits.
Brewing:
when brewing ripe tea, it is recommended to use a purple clay teapot.
The unique properties of purple clay, such as its insulation, breathability, and adsorption capabilities, make the tea smoother. Additionally, covering the pot with its lid and continuously pouring hot water over it can enhance the steeping temperature, making it more suitable for teas like ripe Pu'er that require high-temperature brewing.
Following the principle of "light tea and avoid strong tea," the overall tea-to-water ratio for ripe tea is usually between 1:50 to 1:30, meaning 3 to 5 grams of tea leaves per 150 milliliters of water.
This tea leaf quantity ensures a balanced ratio, and individuals can adjust it based on personal taste preferences while also adjusting each steeping time accordingly.
For those who prefer multiple infusions, increasing the tea leaf amount and quickening the first few steepings may be beneficial.
Moistening the Tea:
Ripe tea, whether loose or tightly compressed, may have varying degrees of tightness or clumps. Moistening the tea helps evenly expand the leaves, allowing them to fully express their characteristics. Additionally, ripe tea, having undergone wet-piling fermentation, might accumulate some dust; moistening the tea helps wash away impurities.
Ensure not to moisten the tea for too long.
Using hot water, pour it in, wait for 5-10 seconds, pour out the moistening water, uncover the lid, and inhale the fragrance. Once the tea aroma emerges, moistening is complete. If the aroma hasn't fully developed or is off, continue moistening. Usually, 1-2 rounds of moistening are sufficient.
Water Temperature
Ripe Pu'er can generally be brewed directly with boiling water. Adjust the water temperature based on the specific tea type and the boiling point in different regions. For tender leaves, around 90°C is suitable, while aged teas may require higher temperatures. Generally, lowering the water temperature results in milder flavors, while higher temperatures intensify aromas. Continuous high-temperature steeping is crucial for bringing out the aged Pu-erh's unique fragrance. For newly produced ripe tea, use a slow and steady water flow to shield against wet-piling aroma. This results in a soft, viscous tea with a subtle aroma.
Pouring Technique
For aged ripe tea, use a low-pouring and rotating water injection method. Low-pouring minimizes air contact, preventing temperature loss, while rotating water injection ensures even contact between the leaves and water. This produces a bright red tea with a rounded, mellow taste.
Ensure to drain the water completely after each infusion; leaving water in the pot can result in a "soy sauce" taste. In the initial infusions, pour out the tea promptly to avoid a prolonged brewing time, which may lead to a dark-colored infusion. In the final infusions, use a quick, forceful water injection to stir and turn the leaves, maintaining a high water temperature to fully evoke the aged fragrance.
Pu'er tea has long been acclaimed as the "king of weight-loss teas."
Consuming a cup of Pu'er tea after each meal can effectively stimulate metabolism and accelerate fat breakdown. Numerous medical studies have demonstrated that consistent consumption of Pu'er tea can reduce blood lipids by nearly 30%.
Pu'er tea has a deep connection with fat metabolism. Research indicates that its unique fermentation process can enhance the enzymatic breakdown of abdominal fat. The fungi in Pu'er tea, particularly those produced during post-fermentation, contain lipase enzymes that effectively aid in fat decomposition. Fermenting Pu-erh tea with these fungi can inhibit weight gain and reduce cholesterol and triglyceride levels in the blood.
Brewing Method:
Tea Quantity: It is recommended to use 3-5 grams of Gongting Pu'er tea for every 100-150 milliliters of water.
Water Temperature: Boiling water is commonly used to brew Pu'er, ensuring the full release of the tea's aroma and components.
Brewing Time: The initial steeping can be relatively short, with subsequent brewing times gradually lengthening to extract more flavor.
 
Imperial Pu'er Tea is cherished for its historical and cultural significance, meticulous craftsmanship, and distinct flavor profile, making it a favorite among tea enthusiasts.