2005 Yunnan Ancient Arbor Aged Ripe Pu'er Tea 357 g

2005 Ripe Pu'er Tea – Full Introduction (English Translation)

I. Production Process: Core is Piled Fermentation

• Raw Material Preparation: Selected Yunnan large-leaf sun-dried maocha, with solid and high-quality raw materials.
• Piled Fermentation (Key Step): The maocha is piled 1–2 meters high, sprinkled with water, and covered for heat preservation. Fermentation lasts 40–70 days under microbial and humid-heat effects. The pile is turned every 5–10 days to ensure even temperature and avoid over-fermentation inside.
• Drying & Sorting: After fermentation, the tea is spread and dried, then sieved and sorted to remove impurities.
• Steaming & Pressing: Steamed and pressed into cakes, bricks, or tuocha. Most 2005 products are standard 357g tea cakes.
• Aging: Aged in a dry and ventilated environment for 18 years, allowing fermentation odors to fade and develop aged fragrance, jujube aroma, and other high-quality notes.

II. Core Advantages: Distinct Characteristics of Aged Tea

• Taste: Thick, smooth, glutinous, and mellow; full-bodied with soft sweetness, no irritation of new tea.
• Aroma: Gradually transforms from initial aged notes into sweet, ginseng, or jujube aromas with rich layers.
• Liquor Color: Deep red, bright, amber or reddish-brown, with excellent visual texture.
• Durability: Stable content after 20 years; can be brewed more than 8–12 infusions, still sweet in later steeps.
• Stability: Standardized processing in 2005 and proper aging ensure consistent quality and taste.

III. Health Benefits: Gentle and Stomach-Friendly

• Nourishes and Protects the Stomach: Theabrownin from fermentation forms a protective layer on the gastric mucosa, reducing irritation – ideal for sensitive stomachs.
• Metabolism Support: Rich in tea polysaccharides and gallic acid, helping regulate blood lipids and blood sugar for daily wellness.
• Warms the Body: Mild and balanced nature, neither cold nor dry; warms the body and dispels dampness in autumn and winter.
• Antioxidant & Immunity: Rich in vitamin C and tea polyphenols, helping eliminate free radicals and enhance immunity.
• Low Stimulation: Reduced caffeine irritation after fermentation, less likely to cause palpitations – suitable for moderate evening drinking.

IV. Brewing Methods: 3 Practical Ways (Home & Office)

1. Gaiwan Brewing (Recommended for Home & Tasting)

• Tools: 110ml white porcelain gaiwan + fairness pitcher + tasting cups.
• Tea Amount: 7–8g (ratio approx. 1:15).
• Steps:
• Warm all utensils with boiling water.
• Dry awakening: Loosen the tea and leave for 1–2 days to reduce storage odors.
• Rinse: Quick rinse with boiling water (within 5 seconds).
• Brewing: Pour 100°C boiling water along the wall. Fast pouring for first 3 infusions (5–10 seconds), extend 5–10 seconds per later infusion.
• Drain completely after each steep.

2. Purple Clay Teapot Brewing (Richer Mellow Taste)

• Suitable for: Those who prefer a smooth, warm taste and aged aroma.
• Tea Amount: 7–8g for 150ml teapot (ratio 1:20).
• Tips: Use boiling water throughout; keep the pot warm; fast first two infusions, extend time gradually.

3. Boiling Method (For Aged Tea & Later Infusions)

• Suitable for: After 8 infusions, or for strong, rich flavor.
• Steps: Add cold water and 5–6g tea into a pot. Bring to a boil, then simmer on low heat for 5–8 minutes. Strain and serve; avoid over-boiling to prevent bitterness.

Tips

• Loosing Tea: Insert a tea knife parallel to the edge of the cake and gently loosen to keep leaves intact.
• Storage: Store sealed in a dry, ventilated, odor-free purple clay or ceramic jar; avoid humidity and direct sunlight.
• Occasions: Daily stomach care, warming up in autumn/winter, and gatherings with family and friends.