357g/12.59oz Ripe Puer Tea Cake Pu'er Beeng Cha Top-grade Menghai Dayi Puerh Tea Ginseng EXTERNAL APPLICATION:

EXTERNAL APPLICATION:

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3、出汤时间普洱茶在紫砂壶或盖碗中的闷泡时间不宜过长，茶叶中的茶多酚、芳香物质等如果浸泡时间过长的话会氧化，导致茶汤颜色偏暗，香味和滋味都不太好，一杯好茶就这么被毁掉了。而且因为氧化的原因，茶汤中的有益物质也大大减少，使普洱茶的营养价值也跟着一起减少。一般情况下普洱茶出汤的规律为：新茶嫩茶叶出汤时间较快些，10年以上的陈茶和粗茶冲泡时间可以稍长一点；紧压型的茶如沱茶、机器压制的茶饼，冲泡时间长，散茶可以较快出汤。

357g/12.59oz Ripe Puer Tea Cake Pu'er Beeng Cha Top-grade Menghai Dayi Puerh Tea Ginseng EXTERNAL APPLICATION:2012 yr Menghai Dayi (Taetea) 0532 Ripe Pu'er cake 357g Cooked Yunnan Puerh Tea Tea Type: Ripe cake tea Net weight: 357g pc, Price for 1 pcs, Total 357g Production Date: 2012 Year, 201 batch Origin: Menghai,Yunnan,China Manufacturer: Menghai Tea factory,TAETEA Group. Pu erh tea can be purchased as either raw green (sheng) or ripened cooked (shu), depending on processing method or aging. Sheng pu erh can be roughly classified on the tea oxidation scale