This Natural fermented Pu'er tea was handcrafted in Yunnan Province, the birth place of tea in the world.
It's naturally fermented into the small pieces (only about 1.5% of the loose tea in one pile of tea can be formed into small pieces), which is an ideal fermentation level for Shou Puer or Fermented Pu'er.
The Tea Leafs of this tea are collected from the big and old Pu'er tea trees, makes the tea become very long lasting, SMOOTH and milky
The history indicated pu'er teas were delivery to the imperial court and to the rest of the world on horse back; travel thousands miles on the "ancient tea road" like the most well known "silk road", spreading tea culture to rest of the world.
Attraction of Pu'er's unsophisticated characteristic, a sip of tea leads you to the imperial court of ancient China....
老茶頭自然佗- 普洱中之極品
普洱熟茶經過渥堆發酵而成， 老茶頭自然佗盡佔總渥堆量的0.8～1.5%。由於嫩度高，果膠含量高，在熟茶的渥堆發酵過程中，自然捲曲或糾結成塊，形成了茶頭。老茶頭自然佗採用老樹茶發酵而成，茶頭緊結，發酵充分，非常耐泡，為熟茶中精華，口感湯色極佳！清朝阮福在《普洱茶記》中就談到：“疙瘩茶，味最釅”這裡的疙瘩茶，說的就是老茶頭. 老茶頭的價格不菲，茶頭的特點是湯色如紅酒，透亮，滋味純厚，帶陳味，口感特別甘甜潤滑，相當耐泡。相比散茶和餅茶，茶頭內含物更豐富，茶湯更濃，滋味更厚，更耐泡。
老茶頭自然佗對腸胃道的保健功效明顯：飲之清涼解渴，幫助消化解牛羊熱毒及酒毒，祛除疲勞，提神醒腦，減肥降脂等。
普洱茶發展的全盛時期， 雲南人把茶葉經過曬青、揉製、蒸壓後，用山竹包裝好， 放到馬背上，送到中國甚至世界各地。 今時今日，在雲南的山中，依然保存了當是馬幫們所走過的茶馬古道。 幾百年來滄桑的茶馬古道與那陣陣駝鈴之聲，把雲南的普洱茶帶到西藏、青海、新疆、北京，緬甸，印度等亞洲各國。在山石古道上，清晰可見的馬蹄，印證的昔日古道的繁榮。 相繼而來， 普洱茶通過5條茶馬古道遠銷至法國，英國等歐洲國家。 而在馬幫的茶葉運送過程中，因為深不可測的天氣變化和馬背上下的震動，夜間大地的滋潤熏蒸，使茶葉自然發酵，雲南普洱茶的獨特韻味 就是從傳奇歷史中成就起來的。
Benefits
- May help weight reduction
- Help improve digestion
- Mild to the stomach
- Anti-oxidation
- May help lowering blood pressure and cholesterol
How to prepare
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Quantity
1/3 gaiwan, 5g-7g
Water volume: 150ml to 250ml
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Temperature
212ºF, full, rolling boil
or 100ºC
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Steeping Time
After quickly rinsing the tea leafs, infuse 1 to 5 min;
add 60 secs to subsequent infusions
