The tea Tong Qing Hao Shu Puer was produced from ripe leaves, harvested in the Yiwu area, an area located in the Yunnan region. The leaves are processed and then left to ferment according to tradition before being pressed into brick form. The liquor has a beautiful dark red color and the leaves are large and fleshy, of the highest quality and processed with care.
Location of origin
Yiwu, Yunnan, China
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. 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 95°C, a first infusion of 20 seconds can be made, and after that, 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 3 grams of leaves in a 200 ml cup with water at 95°C for an infusion time of one and a half 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.
