This Pu-erh tea brick uses the spring tea leaves plucked from ancient tea trees of one of Yunnan's most famous tea mountains. In the cup the liquor is clear and amber in colour. The taste is fresh and mellow, with an earthy, woody and floral flavour. It has a very strong, impressive, sweet linger on the tongue.
This puer re-steeps multiple times in a Western style teapot or infuser vessel. For maximum experience, Gongfu style preparation will yield 8-15 infusions depending upon the drinker's preferred strength/steep times.
Region: Yunnan Province (Xishuangbanna)
Harvest season: April, 2010
Cultivar: “one-bud-two-leaves”, spring, This Pu-erh tea, produce through accelerated fermentation, has been aged since its production in 2010. It is produced by Menghai XiangShan Tea-Production Co. Xishuangbanna Yunnan China. It was produced from leaves picked from large and sun-dried Shaiqinmao tea leaves. The broad leaves have been compressed into a tea brick.
Preparation:
Western style 2.5-3g or 1 tsp per cup, 2-4 min
Eastern style (gaiwan or small gongfu pot) 5-7g, 10-20sec for the first infusion, increasing 10-20sec subsequent infusions