2008 Dayi 0532(802) Ripe Pu Er/Pu-erh Tea -15g sample 2008 Dayi 0532(802) Ripe Pu Er/Pu-erh Tea -15g sample [285]

Dayi 0532 recipe ripe Pu Er was awarded as the Gold Medal in 2008 Shanghai International Tea Culture Festival. This high-end recipe is first created in 2005 by Menghai factory.

Well-selected golden buds & third grade Maocha to creat this recipe. It is mainly composed of 30% golden buds Maocha on the surface, 70% third grade of Maocha inside the cake.

It enjoys very delicate, smooth & mellow tea with high aroma. Appropriate fermentation allows this tea changes quickly; its tea liquid will become more complicated, texture taste in the mouth feeling as it ages.

Storage method: Pls store all the Pu Er tea in a dry & cool environment without any ordor. The best storage environment temperature is between 10-35°C; moisture degree is between 50-75°C.

Type of tea: Ripe Pu Er tea

Tea variety: Bush Pu Er tea

Vintage: 2008(802 batch)

N.W: 357G/cake

Producer: Menghai Tea Factory

Brewing vessel: Gaiwan (150-180cc capacity) or Yixing pot(180-200cc capacity)

Water: purified or mineral water is the best.

Brewing water temperature: between 95-100°C(203F to 212F)

Used tea amount: Gaiwan/pot, 6-8grams per Gong Fu Cha; (based on personal taste)

Brewing Steps:

1) Warm up- First to warm up the vessels, then to pour out the hot water;

2) Wash the tea quickly- Pour the hot water into the Gaiwan/pot and pour out the water quickly; then smell the tea aroma on the lid first to enjoy the aroma;

3) First infusion- pour the hot water into the Gaiwan/pot, and steep for about 3-5 seconds before pouring out(based on personal taste);

4) Coming infusions- the steeping time for the successive infusion can be 2-3 seconds longer than the previous infusion.

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2008 Dayi 0532(802) Ripe Pu Er/Pu-erh Tea -15g sample

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2008 Dayi 0532(802) Ripe Pu Er/Pu-erh Tea -15g sample

Price: US$ € £ RUB ￥ C$ AUD 1.70

Write a Review:

Join Our Community :

Price:

US$ € £ RUB ￥ C$ AUD

1.70