2018 De'ang Fermented Sheng Puerh

This 6g medium pressed brick is brewing out faster than 2021 year version we also offer. You need to be very quick with brewing when leafs spread out , to avoid excessive astringent  notes. It is enough to brew just half of the brick (3g) for 100-120ml brewing vessel. It is better to steep rather to brew "grandpa" style , because oversleeping would cause excessive bitterness ( unless big volume ). 

The relatively high price comes not from the tea trees origin but from complexity of the processing.

Below you can see the traditional way of processing. Please note that this particular batch is not made exactly the same way but the principle of the processing is same.

After harvest and certain time of the withering the tea is heat processed by "kill green" on steam ( modern processing is in electrical heat drum or wok pan ) . After it's let to dry down to the certain percentage of moisture ( on sun or in drying chamber ) and then stuffed into the bamboo ( modern way is into the big clay jars sealed from outer air ). The bamboo is buried underground ( modern way is just storing jars in some storage ) and let ferment for 9 - 12 months. After that is pressed into the ball like shape ( modern shape into the mini bricks ) by traditional wooden tool ( modern way is to use hydraulic pressing machine ) .

The producer holds bunch of certificates proving the health benefits of their product ( mostly liver, cholesterol , diabetes..etc. ) which we are not going to promote here since our Yunnan Craft tea selling policy.