JinYuXuan is proud to be recognized for green food commitment
JinYuXuan is proud to be selected by Yunnan provincial government to join other 38 companies to participate a 3 day Yunnan Green Food and Flower Exhibition in HK Dec. 2-4, 2004.
JinYuXuan has a long history of commitment to green food development. We carry certified organic teas, such as Purple Lady. Our ancient tea tree tea series have long been recognized for superior quality by National Supervising and Testing Center of Tea Quality. Our limited production of 2002 Pu-erh International Forum Souvenir Pu-erh carries quality approval from Ms. Shaojun Luo, head of National Supervising and Testing Center of Tea Quality. Our 2003 ancient tea tree young green Pu-erh passed the strict Japanese food quality requirement and was exported to Japan even during the SARS period. This year’s Golden Da Mo has been selected by governments of Yunnan Province and Kunming City as their designated gift tea.
Judging the quality of your Pu-erh Bing Cha by its appearance
As we discussed last week, a Pu-erh Bing Cha’s shape and leave presentations on the surface of a cake reveal its quality. A good quality Pu-erh Bing Cha must be in round, regular shape, have even thickness and smooth surface, and tea leaves must be well compressed without breaking into layers. An extremely tightly compressed (flat) Pu-erh Bing Cha will take longer time to age. Those flat Pu-erh Bing Cha normally will become less flat after being aged for a few years and the leaves loosing up during the aging process.
Many experienced Pu-erh collectors know how to judge a Pu-erh by the surface leaves. The quality of leaves and composition of leaves and buds all hold the future of a Pu-erh Bing Cha. Adding tea buds to leaves will make a Pu-erh Bing Cha sweeter. However, it is the strength of leaves that affect the aged taste of a Pu-erh Bing Cha. The balance between buds and leaves is crucial to a Pu-erh Bing Cha’s taste. You can find the perfect balance in our Young Green Ancient Tea Tree Pu-erh Bing Cha.
We discussed the difference between raw and ripe Pu-erh in the Pu-erh Talk section of our site. Other than the 100% raw or 100% ripe Pu-erh Bing Cha, one common practice is to mix ripe and raw Pu-erh leaves together and compress them into Pu-erh Bing Cha. One famous example of this type of Pu-erh is 80s Zi Tian (purple sky), a 1:1 mix of ripe and raw Pu-erh leaves. We now carry this wonderful Pu-erh.
To many Pu-erh lovers, the appreciation for Pu-erh goes beyond its wonderful taste. A piece of Pu-erh Bing Cha is a piece of arts work by itself. Things like its outside wrap, inside label, and its shape and tea leaves all suggest the level of craftsmanship of its manufacture.
In comparison to regular cotton paper wraps, high quality 100% hand made cotton paper wraps with traditional mold compressed prints not only can provide longer term protection to inside Pu-erh cake, but also are good traditional arts pieces.
Speaking of inside labels, those of Jing Chang Hao Pu-erh are Pu-erh inside label collectors’ sought after items. The inside labels of 40s Jing Chang Hao Pu-erh had a beautiful painting of Qing dynasty tea plucking picture.
A Pu-erh Bing Cha’s compressing technique is shown in its shape and tea leave presentations on the surface of the cake. A good compressing technique does not only affect the appearance of a Pu-erh Bing Cha, but also affect a Pu-erh’s quality. Comparing to machine compressed Pu-erh Bing Cha, traditional hand compressed Pu-erh Bing Cha is less flat and will age faster. Historically, Jing Chang Hao was famous for their superior compressing techniques and beautiful appearance.
Li Jiang Old Town, a historical town hiding at the foot of snow covered Yu Long mountain. This harmonious town offers breathtaking sceneries and rich Dong Ba culture of the local NaXi ethnic minority. It is named “International Cultural Heritage’ by UN in 1997.
On high elevation cliffs of the beautiful Yu Long mountain, some white grasses are quietly growing. Those are Li Jiang Snow Tea. Local people have been drinking this tea for generations. Researches have shown that it is rich in amino acid, vitamins, and trace elements, etc. It is used in Chinese traditional medicine for lowering blood lipid, lowering blood pressure, intoxication, and treating sore throat, etc. It is highly demanded in Japanese market as a replacement of artificially processed slim teas.
Snow tea can be drunk by itself. Our snow tea blend is a mix of Yunnan Black and cinnamon bark, and has wonderful color and taste. Please visit www.teahub.com/herbaltea.htm for our selections of herbal teas.