2007 Shou Puerh Tea Cake
$85.00 — available on subscription
The 2007 Spring Tip Puerh Bing Cha features premium, early spring harvested leaf 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.
Yunnan, China: With abundant rainfall, mild climate, and fertile land, Yunnan Province has ideal conditions for tea cultivation and is known as the historical birthplace of medicinal teas.
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. Always adjust quantity of leaves, infusion time, and water temperature according to your personal preferences.