Using organic Maocha from famous Bulang ancient tea mountains in Menghai county as raw material, pressed with traditional stone model by hands, this “Meihua” raw Pu-erh tea cake is made of pure ancient tree tea Maocha (sunlight-dried tea leaves). It brews a bright yellowish liquor with strong flavor and lingering aftertaste. This tea has very good base (strong flavor) for aging. 

Pu-erh tea is made of large-leaf tea variety, which is very strong when it’s new. Aged Pu-erh tea is better in flavor and tastes smooth without any irritant feeling, which is healthy for gastrointestinal tract. That’s the true reason why people always like to drink aged Pu-erh tea, especially those raw Pu-erh tea stored over ten years.

How to prepare this Pu-erh tea in a Congou style?

Step 1: Pry tea off with Pu-erh Knife and add 2g - 5g of tea leaves (serving 1 - 3 persons) to a 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 (shorter or longer according to your desired strength), the tea can be poured into a tea pitcher to be served.

Step 4: repeat Step 3. Gradually increase steeping time for subsequent brewing.