Yee On Tea Co.
1979 "Yee On" Ripe Jinggu Tea Brick
***WE ONLY SELL THIS PRODUCT IN LIMITED QUANTITY IN OUR RETAIL AND ONLINE STORE IN HONG KONG.***
Often imitated due to its popularity, the 1979 Yee On Ripe Jinggu Pu-erh Tea Brick is one of the best selling products at our retail store due to to its 4 decades long post-fermentation period and the rich ginseng flavour unique to our warehouse.
The taste of this Pu-erh tea brick is exceptional, with a textbook definition of quality old-style traditional ripe Pu-erh tea. The packaging is characterized by the semi-gloss rice colour wrapping paper with a green band near the bottom. It is also widely considered as one of the most popular ripen Pu-erh product and hence it is often imitated and you’ll see many counterfeits online.
Tea Appearance: liquor deep chestnut brown, infused tea leaves are black, hard with fine branches 3 to 7th grande tea leaves.
Scent: Comforting ripe Pu-erh fragrance.
Taste: A review from a well-known customer "After 40 years of post-fermentation, the taste evolves indefinitely, the layering of taste is evident and a mouthful of ginseng flavour." A feeling of melt in the mouth softness. The taste of the tea soup is light herbal medicine taste, followed by sweet ginseng and subtle floral flavour.
General Guide to brewing Pu-erh Tea
Steep Pu-erh tea in hot boiling water. The ratio of tea leaves to water is approximately 1:4 to 1:5. or 8 grams of tea to 125 ml. of water.
First steep for 5 to 10 sec and discard the water to clean and heat the tea leaves. Steep for 20 seconds, and lengthen the time as each subsequent infusion.
The number of infusion can range from 10 to 20 times.
Use filtered water when convenient.