This Puer Ba Wang tea cake was produced in 2018 from tea leaves that were harvested in early spring and then fermented. The pressed leaves come from the crop located in the mountainous area around the city of Menghai in southern Yunnan. The tea has an intense aroma, a bold surprise that soon turns into sweetness.
Location of origin
Menghai, Yunnan, China
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 90°C, an initial infusion of 20 seconds can be made, after which, keeping the water at the same temperature, the time can be increased each time by 5 seconds from the previous infusion (20 - 25 - 30 ...)
This tea has a longevity of about 8 infusions.
For a classic preparation according to the Western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 1/2 minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
We recommend storing in a cool, dry place away from direct sunlight.
