• Aged 2011 Puer Ancient Tree Fermented Puer (普洱古樹熟茶)

    TanLong Tea Wholesale and Manufacture

  • $89.00

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  • Description

    Ancient Tree Puer Tea was produced with  leaves on the hundreds year old tea tress.

    Handcrafted and fermented in the ideal climate 

    It was reserved by the imperial court during ancient time. In present days, it is the most famous type of tea in CHINA.

    Similar to red wine, the longer its storage is, better the taste it comes. while the price of the tea will increase like an antique as the time passed.  

    Chinese people believe the fermented puer teas are very mild to the stomach, so it is more suitable for elderly and young people to consume. Therefore, they call fermented puer tea a "Longevity Tea"


    Attraction of Pu'er's unsophisticated characteristic, a sip of tea leads you to the imperial court of ancient China.... 

    The history indicated the imperial pu'er teas were delivery to the imperial court and to the West on the horse back; travel thousands miles on the "ancient tea road" like the most well known "silk road", spreading the tea culture to rest of the world.

    This Black Pu'er tea is made by the compassionate Pu'er farmers who started learning the Pu'er techniques passed down for many generations. 


    Tea Knowledge and Historical Background:

    "Pu'er traditionally begins as a raw product known as "rough" tea and can be sold in this form or pressed into a number of shapes and sold as "raw" tea. Both of these forms then undergo the complex process of gradual fermentation and maturation with time.

    The fermentation technique (Wo Dui process) developed in the mid-1970s by the Menghai and Kunming Tea Factories created a new type of pu-erh tea, whose legitimacy is disputed by some traditionalists. This process involves an accelerated fermentation into "ripe" Shou Cha (熟茶) which is then stored loose or pressed into various shapes."




    • May help weight reduction
    • May improve digestion 
    • Anti-oxidation
    • May help lowering blood pressure  


    How to prepare

    • Quantity

      1/3 gaiwan, 5g-7g or less
      Water volume: 150ml to 250ml

    • Temperature


    • Steeping Time

      After rinsing, infuse 30-60 secs;
      add 5 secs to subsequent infusions


    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。 

  • Aged 2011 Puer Ancient Tree Fermented Puer (普洱古樹熟茶)
  • 2011 Puer Ancient Tree Fermented Puer
  • Aged 2011 Puer Ancient Tree Fermented Puer (普洱古樹熟茶)

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