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1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng)

PUGC-JC-90-0001
24 Left in Stock
$37.95 USD
10 grams (0.4 oz) $37.95 USD 24 Left in Stock.
20 grams (0.7 oz) $67.95 USD 17 Left in Stock.
50 grams (1.7 oz) $152.95 USD 13 Left in Stock.
100 grams (3.5oz) $274.95 USD 15 Left in Stock.
150 grams (5.29oz) $373.95 USD 13 Left in Stock.
Full Cake 320 grams (11.3 oz) $721.95 USD 2 Left in Stock.
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1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng) 1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng) 1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng) 1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng) 1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng) 1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng) 1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng) 1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng) 1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng) 1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng)
Jiang Cheng Spring Tips Pu-Erh Tea cake is produced by one of the biggest tea factories in China, Kunming Tea Factory. This tea was the first edition that was ordered by a private tea dealer in the late 1990fs( 1996 or 1998). It is wrapped by a piece of thin cotton paper with a hand stamped, green color gSpring Tipsh design at the center of the wrapping paper. Because this tea is very popular, there are many imitation/reproduction tea cakes that use similar design of wrapping paper selling on the market. This tea has been kept in Kunming city for the first 10 years and was later moved to the Guang Dong province.

Jiang Cheng Spring Tips Pu-Erh Tea cake uses the arbor tree leaves from Man Sa Tea MountainTR. The tea cake contains a good portion of young leaves in its recipe. After a long period of keeping/aging, the young leaves attain a darker brown color. The dry leaves have a light camphor flavor. Very rich and refreshing mouth feel. Good gCha Qih. Clean pleasant plumy flavor with a sweet after taste. This ia an excellent and very well aged tea for enjoy now and for keeping/aging. More information about Jing Cheng: Jiang Cheng is a small city, located southeast of Simao Tea Mountain, Yunnan Province. Jiang Chang means "river city", because it is surrounded by Lixianjiang river, Man Old Jiang river, Meng Jiang river. The maximum altitude of Jiang Cheng is at 2200 meters, and the city has a low-latitude mountain subtropical monsoon climate. The annual average temperature is 18.7 . Annual average relative humidity is 85%, and the average annual rainfall is 2283 mm.

Tea: 1990's Jiang Cheng Spring Tips Pu-erh Tea Cake (Raw/Sheng)

Factory:
Kunming Tea Factory

Weight Per Cake:
320 grams

Origin:
Man Sa Tea Mountain, Yunnan Province,

Types:
Sheng/Raw Harvest Period: 1990's

The Quick Way - 5 Easy Steps

Step 1

Rinse a teapot, small teacups and a small pitcher with hot water.

Step 2

Put one tablespoon of tea leaves in the teapot for every two people being served. Use more for large leaf tea or for a stronger taste.

Step 3

Place the tea leaves inside the teapot and pour in enough hot water to cover the leaves. Pour out the water immediately to rinse the leaves. Use to this chart for proper water temperatures.

    Green Tea 

    Silver Needle White Teas  

    and most tea made from “tips” 

    75C – 80C 
    /167F – 176F
    Max 85C /185F 

    Taiwan Oolong 

    Tips Red/Black Teas 

    90C – 95C 
    /194F – 203F

    Black Teas 

    Pu-Erh (Bow-Lay)  

    Te Guan Yin (Iron Buddha)  

    Da Hong Pao (Cliff Tea) 

    Lapsang Souchong 

    Phoenix Oolong 

    Aged White Teas 

    95C – boiling 
    / 203F – boiling*

     

    IMPORTANT NOTES: 

    • Too much or too little heat for the tea you are making will break down the leaves too quickly or too slowly and the flavour will be inconsistent.  Temperatures can be approximate.
    • *Boiling means when the water has just reached a slow boil with big bubbles. The Chinese call this “Fish-Eye Water”. For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”. 
    • For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 95C C / 194 – 203 F. 

    Step 4

    Empty the teacups and pitcher. Pour enough hot water into the teapot again to cover the leaves. Wait 8 - 10 seconds and pour the tea into the pitcher and serve, a little longer for a stronger taste. For additional brews, repeat Step 4, deducting two seconds for the second brew and adding two seconds for each additional brew.

    Step 5

    As the aromatic compounds in the tea leaves dissolve in the water, you will notice the subtle flavours of the tea begin to change with each brew. You will be amazed at the difference! To make tea taste even better, try making tea using Gong Fu Cha method, the traditional Chinese art of tea-making.

     

    The Traditional Way Using The Gong Fu Cha Method

    You will need:

    • Teapot - preferably a small Chinese Yixing teapot. These have the best heat handling properties for tea-making, as well as for developing the flavour. If you only have a large teapot, use the quantities of water as if a small teapot and tea shown on the charts.
    • Small teacups (similar in size to Japanese sake cups) or tiny bowls
    • Kettle
    • Pitcher - small glass or porcelain
    • Fine Strainer - to keep your tea clear and free of sediment
    • Tea Tray - A cookie sheet or large flat dish lined with a towel can make a good tray to prepare your tea on. 

    Step 1 - Warm The Teapot and Pitcher, Sterilize The Teacups and Strainer

    The first step is to use the right size of teapot for the number of people you are serving. Most teas taste best when made using a Yixing unglazed clay teapot.  Use this chart for the correct size of teapot for the number of people you are serving (use this amount of water if you are using a larger teapot). Pour some hot water into the teapot, pitcher, teacups and over the strainer to rinse, warm and sterilize them.

    Size of Teapot

    Volume

    (ml / fl oz)

    Number of People Served

    #1 size

    70 / 2.4

    1 - 2

    #2

    100 / 3.4

    2 - 4

    #3

    175 / 6.0

    3 - 5

    # 4

    225 / 7.6

    4- 6

     

    Referring to this chart, determine the correct water temperature for the type of tea you are making. Too much or too little heat will break down the leaves too quickly or too slowly and the flavour will be inconsistent. Temperatures can be approximate.

    Green Tea 

    Silver Needle White Teas  

    and most tea made from “tips” 

    75C – 80C 
    /167F – 176F
    Max 85C /185F

     

    Taiwan Oolong 

    Tips Red/Black Teas 

    90C – 95C 
    /194F – 203F

    Black Teas 

    Pu-Erh (Bow-Lay)  

    Te Guan Yin ( Iron Buddha)  

    Da Hong Pao (Cliff Tea) 

    Lapsang Souchong 

    Phoenix Oolong 

    Aged White Teas 

     

    95C – boiling 
    / 203F – boiling*

     

    * Boiling means when the water has just reached a slow boil with big bubbles . The Chinese call this “Fish-Eye Water”.  For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”. 

    For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 97C C / 194 – 206 F. 

    Step 2 – Rinse The Tea Laves

    Empty the teapot and pitcher of the warming water. Place the measured amount of tea into the teapot using this chart and fill with the proper temperature water from the chart above. When pouring water in, allow the water to overflow the top of the teapot until the bubbles disappear and the water runs clear.

    Size 
    of Teapot

    Size of Leaves

    Rolled Leaves 
    (small balls) and Compress-ed

    Less than 1 cm / 3/8 inches

    1 – 2 cm 
    / 3/8 – ¾ inch

    2 - 4 cm 
    / ¾ - 
    1-1/2 inches

    #1 size

    0.5 - 1

    0.5 - 1

    1 – 1.5

    1.5– 2

    #2

    1.5 - 2

    1.5 - 2

    2 – 2.5

    2.5 – 3

    #3

    3 – 3.5

    3 – 3.5

    3.5 – 4

    4 – 4.5

    # 4

    4 – 4.5

    4 – 4.5

    4.5 – 5

    5 – 5.5

     

    This chart shows the amount of tea to use (in number of tablespoons) based on the size of the tea leaves you are using and the size of teapot. Adjust for personal taste.

    Replace the lid and immediately pour off all the water (or a bit longer if using compressed tea) and shake out the last drops. Then tilt the lid slightly open on the teapot. This allows the heat in the teapot to escape and not “cook” the leaves so they can retain their aroma 

    Step 3 –The First Brew

    Fill the teapot until the water flows over the top. Place the lid on the teapot and count the proper number of seconds using this chart. Adjust times to taste.

     

    Rolled Leaves  
    (small balls) and Compressed 

    Less than 1 cm / 3/8 inches 

    1 – 2 cm  
    / 3/8 – ¾ inch 

    2 - 4 cm  
    / ¾ -  
    1-1/2 inches 

    Rinse the leaves 

    4 - 8 seconds 

    pour off the tea as quickly as possible 

    1- 3 seconds 

    2 - 4 seconds 

    First Brew 

    10– 15 seconds 

    1 – 2 seconds 

    9– 12 seconds 

    2 – 15 seconds 

    Second Brew 

    8– 13 seconds 

    2– 4 seconds 

    8– 10 seconds 

    10– 13 seconds 

    Third Brew 

    6– 10 seconds 

    4– 6 seconds 

    6–8 seconds 

    8– 10 seconds 

    Fourth Brew 

    4– 10 seconds 

    4– 6 seconds 

    6– 8 seconds 

    8– 10 seconds 

    Fifth Brew 

    6– 12 seconds 

    8– 8 seconds 

    8– 10 seconds 

    10– 12 seconds 

     

    If you have a tea tray, slowly pour a little hot water over the teapot for a few seconds while counting.  At the end of the count, pour the tea into the pitcher and tilt the lid open on the teapot. Empty the teacups of the warming water and serve the tea. 

    Step 4 – Additional Brews

    For the second brew, repeat Step 3 until there is no more flavour from the leaves. High quality tea will make many good tasting brews. The taste of low quality tea will start to fade after only a few brews. Believe it or not, high quality tea is usually less expensive to use in the long run than low quality tea, it tastes better and lasts longer!

    If the leaves still have some flavour remaining when you finish, you can keep them in the teapot with the lid closed for up to 12 hours. When you're ready to make more tea, just pick up the timing for the next brew where you left off, less a few seconds.

    Congratulations!

    Congratulations, you are now ready to move on to a more advanced level of tea-making. For full instructions about Gong Fu Cha, see Gong Fu Cha - The Complete Guide To Making Chinese Tea by Daniel Lui)

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    06/29/2024
    Deborah SVG verified by SHOP

    I find myself wanting to start my day with this tea every day. I get many enjoyable steeps, aged perfectly, reminds me of the comfort of homemade brown bread. I went back for a cake.

    S
    03/03/2024
    Sawyer
    United States United States

    Qualty Sheng Pu-erh

    The first taste, neither on an empty stomach nor with food, revealed a good, interesting, aged Pu-erh with medium body and mild consistency. It had little overtly strong camphor or bitterness. In time, the abundant chi (qi) comforted my body and lifted my spirits to a mellow sensibility. I will reserve this premium Pu-erh for suitable occasions, as every-day drinking would profane its dignity and worthiness.

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    Deborah

    I find myself wanting to start my day with this tea every day. I get many enjoyable steeps, aged perfectly, reminds me of the comfort of homemade brown bread. I went back for a cake.