2007 Awazon "Lanhua" Organic Ancient Tea Tree Raw Pu-erh Tea Cake 357g
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Net Weight |
357g/piece |
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Type |
Raw/Green Pu-erh Tea |
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Vintage |
December 2007 |
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Producer |
Awazon Tea |
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Production Area |
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Ancient Pu-erh tea tree, natural growing environment, organic tea leaves, picked in early spring season before rain, sundried Maocha, pressed with stone mode…the core value of traditional Pu-erh is consisted of all these factors. There are many famous ancient Pu-erh tea mountains located in Yunnan province, and every kind of ancient Pu-erh has its own unique flavor because of the different growing earth, weather, environment etc. in different mountains.
Using organic Maocha from famous Xishuangbanna ancient tea mountains as raw material, pressed with traditional stone model by hands, this “Lanhua” raw Pu-erh tea cake is made of pure ancient tree tea Maocha of autumn season. It brews a bright yellowish liquor and tastes sweet even the first infusion. Ancient Pu-erh tea harvested in this area is very similar to Yiwu ancient tea in flavor, sweet, aromatic, smooth...
Please note that only ancient Pu-erh tea can last over 15 infusions, which is a very important factor to judge if it’s real ancient Pu-erh or not.
How to prepare this Pu-erh tea in a Congou style?
Step 1: Pry 3-5g tea off with Pu-erh Knife and add tea leaves to a Yixing teapot
or Gaiwan.
Step 2: Pour boiling water into the teapot, give the tea leaves a rinse for 10
seconds. Then draining the water out, leaving only the soaked tea leaves
Step 3: Fill the teapot with boiling water again, cover the lid. After steeping
10 seconds or longer (according to your desired strength), the tea can be poured
into a tea pitcher to be served.
Step 4: repeat Step 3 for over 15 times. Gradually increase steeping time for subsequent brewing.
Packed well：
Traditional Stone Mold Pressed Pu-erh Tea Cake
This “Lanhua” raw Pu-erh was awarded the highest prize of “Five Star” by tea experts and tea lovers in Pu-erh Tea Competition hosted by Yunnan local newspaper.
