2008 Menghai Dayi Ripe Pu-erh Tea Cake "Gaoshan Yinxiang" (High Mountain Impression)
|
Net Weight |
357g/piece |
|
Type |
Ripe/Fermented Pu-erh Tea |
|
Vintage |
July 2008 |
|
Producer |
Menghai Tea Factory |
|
Production Area |
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New recipe of 2008, ripe Pu-erh. Raw material Maocha is from high mountain area.
Slightly fermented. Blended with naturally aged old Maocha. This ripe Pu-erh tea
tastes strong, sweet, smooth with flavor of high mountain Pu-erh.
How to prepare
this
Pu-erh tea
cake
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 8 times. Gradually increase steeping time for subsequent brewing.
