The 2007 Spring Tip Puerh Bing Cha features small, early spring harvested leaf tips with robust, sweet flavors. It's a shou
(finished/dark) puerh with abundant golden tips. The liquor is a rich, clear
reddish brown. The cake is ready to drink now and will continue to improve with age. 357-gram cake.
Weight - 13.5oz.
To prepare puerh tea from a cake break off a small piece
and gently crumble it into a teapot or gaiwan. With this tea use 3-4
teaspoons for a six-ounce gaiwan. Quickly flush (cover the leaves with
hot water and pour it off) and appreciate the aroma of the moistened
leaves. Then infuse with near-boiling water for 3-4 minutes and decant
into a pitcher for serving. Steep up to 3 times. It's hard to push this
mellow tea to the point of bitterness.