Puerh Tea Gift Set
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Puerh Tea Gift Set
Puerh, with over 1,000 years of history, comes exclusively from the Yunnan Province, southwest China. Made from fermented tea leaves, it is unique in that its flavors improve with age. There are two main types of Puerh: Raw (or Sheng in Chinese), which typically yields a strong, complex flavor with lingering Hui Gan (pleasant aftertaste of sweetness); and Ripe (or Shu in Chinese), which has more of a mossy earthiness, and can be bold and rich.

What is in it: 2 compressed puerh tea cakes, one raw and one ripe; 1 Puerh Knife to break the cakes; 2 beautiful Chinese Gaiwan, or lidded tea bowls.

Gu Yun Ripe Puerh: Gu Yun means "Ancient Atmosphere", and it is Ku Cha’s signature Ripe Puerh cake. Coming from Menghai County, Yunnan Province, where the ancient tea mountains are abundant, this tea produces an earthy, yet clean and sweet brew. Fermented Ripe Puerh is famous for its many health benefits such as lowing cholesterol, reducing blood lipid, detoxing, aid with diet and weight loss, etc.

Tiger Mountain Raw Puerh: This raw puerh cake comes from Tiger Mountain, LinCang County, Yunnan Province, China. Made from the leaves of wild tea trees, this tea brews bright, complex, bitter sweet, with strong Cha Qi (tea energy), and noticeable pear fruitiness. A young Puerh from 2017, it is a great candidate for further aging.

Puerh Knife: This special knife is designed to break Puerh cakes with ease. To use it, you will need to unwrap a Puerh cake, spread the wrapping paper on a flat surface, and place the cake on it. Hold the knife with blade parallel to the cake, and gently probe the knife into the edges, making deep incisions towards the center. Then wedge the knife into the edges, and lever it to pry the disk in two. Take one of the disk halves and gently bend it in your hands until the leaves fall apart, using your knife to pry out any particularly stubborn leaves. Try to keep as many of the leaves as intact as you can.

Gaiwan: Gaiwan was invented in the 15th century in China for the infusion of loose-leaf teas. It consists of a bowl, a lid, and a saucer. They are typically small and delicate, with a volume of around 100 ml. To use the gaiwan, you will need to put one tsp of dry tea leaves directly into the bowl, add hot water to below the rim of the bowl, cover the bowl with the lid and let the tea steep for 10 – 20 seconds. Drink right from the bowl or decant the tea into another cup. Use the lid to block the leaves for easy consumption.
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