BaKaLong Ripe Pu-erh Autumn 2023 Ancient Tree Tea 7g

RM16.87

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Discover the Essence of BaKaLong Ancient Tree Tea

Immerse yourself in the rich heritage of BaKaLong with our Ripe Pu-erh Autumn 2023 Ancient Tree Tea. Sourced from the traditional Lahu village of BaKaLong, nestled in the Bulang Mountains of Yunnan, this tea offers a unique and authentic taste of the region’s pristine ecological biodiversity. BaKaLong, meaning ‘desolate large intermontane basin’ in the Dai language, is renowned for its exceptional ancient tree teas, celebrated for their ecological purity, rich content, and unparalleled quality. Experience the legacy of this remarkable tea, meticulously crafted to deliver an exceptional brewing experience.

A Symphony of Flavors and Aromas

Our BaKaLong Ripe Pu-erh boasts a brilliant crimson infusion, unveiling a bold yet mellow flavor profile that tantalizes the senses. Each sip offers a pleasing, lingering finish, a testament to the tea’s exceptional quality and the unique terroir of BaKaLong. The full-bodied character of this tea shines through enduring steeps, releasing lovely hints of fruity aroma that complement the earthy notes of the ripe Pu-erh. This Autumn 2023 harvest captures the essence of the season, delivering a tea that is both robust and refined.

Health Benefits and Brewing Guide

Beyond its exquisite taste, this BaKaLong Ripe Pu-erh is traditionally believed to offer several health benefits, including regulating blood pressure, blood sugar, and cholesterol levels, as well as improving digestion. To fully appreciate its character, we recommend the following brewing method:

  • Teaware: Purple clay teapot or porcelain teaware
  • Brewing Ratio: 1:15 – 1:20 (tea to water)
  • Water Temperature: 95℃ – 100℃
  • Awaken Tea: 1 time

Net Weight: 7g

Ingredients: Ancient Tree Tea leaves

Origin: BaKaLong – Menghai County – Xishuangbanna – Yunnan

Tea Variety: Ripe Pu’er

Year: 2023

Storage: Store in a dry, cool, shaded, well-ventilated, and odorless place to preserve its exceptional quality.

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