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CNNP's 2006 Green Seal Shu Pu'er (中国土产畜产进出口公司, zhōngguó tǔchǎn xùchǎn jìnchūkǒu gōngsī) has a mellow, sweet, woody aroma with nuances of roasted hazelnuts and marzipan, vegetables, banya, and earthiness. The tea infusion evokes young potatoes in their skins, bean pods, and light notes of beetroot. The taste is very soft, with a woody-chocolate profile and a creamy-vegetable aftertaste. The infusion is clean, dark amber, easy to drink, and delicate. While drinking tea, associations with a forest after rain are captured.
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Name in Chinese
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绿印 |
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Pinyin
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lǜyìn |
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English name
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Green Seal |
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Translation
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Green Seal |
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Country
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China |
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Provinces
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Yunnan (云南) |
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Habitat
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Kunming (昆明) |
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Manufacturer
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CNNP (China National Native Produce) |
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Date of raw material production
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2006 |
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Year of pressing
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2006 |
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Pressing form
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Bing Cha (Cake Tea) |
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Declared weight, g
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357 |
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Fermentation method
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In heaps |
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Size
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20x20x2 |
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Length, cm
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20 |
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Width, cm
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20 |
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The question often arises: how to brew puerh correctly? Sometimes the phrase "to get high" is added to it. Moreover, everyone has their own understanding of this phrase. Some mean vigor, and some - intoxication. So how to brew puerh tea correctly? Let's consider several options.
The tea ceremony occupies a special place in the centuries-old Eastern tradition. And although the essence of this phenomenon remains constant, the nature and external manifestations of the tea ceremony in different nations have their own national characteristics. In each Chinese province, the tea ceremony and the tea used in it are varied: for example, residents of the southern provinces prefer green tea, and residents of the northern provinces - red tea, in Fujian province they more often use Oolong tea, and in Yunnan province Puer tea is widely known.
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