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2022 TAETEA Classic 7542 Puerh 2201 Puerh qizi Raw Pu Er Menghai Tea Cake, 357g
2022 TAETEA Classic 7542 Puerh 2201 Puerh qizi Raw Pu Er Menghai Tea Cake, 357g
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| Name: | 2022 Yunnan Menghai Dayi "7542" unCooked 2201 Pu Erh Tea Cake |
| Origin: | Menghai Country, Yunnan, China |
| Grade: | GOOD |
| Rating : | ★★★★★ |
| State: | RAW, unCooked, |
| Production year: | 2022 |
| Ingredients: | 100% Organic Puer tea leaves |
| Manufacturer: | Menghai dayi tea factory |
| Net Weight: | 357 Grams (12.5 oz) 357 grams is equal to 12.5 oz. |
| Expired Date: | Long Time |
| Storage: | Clean, airy, dry, avoid direct sunlight, no pollution, No Srange Smell. |
Brewing Guide: Take 2-3g from Puerh Cakes and put into Tea Pot. Brew with boiling water about one minute and drain the water (washing the tea). Then, fill with boiling water (over 90 Celsius) again to brew the tea. Pour into Tea Cups after one minute.
Uncooked pu-erh is the original form of pu-erh teas. Following traditional method, new uncooked pu-erh teas are little or no fermented. The taste of those new teas, especially those made of wild arbor-type tea trees, has a strong astringency. People gradually found that by storing them in a dry condition for several more years, the teas become more mellow and lingering in the taste. In fact, the longer you store those uncooked pu-erhs, the better and more mellow the taste. Again, this especially applies to those made of wild arbor-type tea trees.
How to prepare compressed Pu-erh tea in a Congou style?
Step 1: Pry 3-5g tea off with Pu-erh Knife and add tea leaves to a Yixing teapot or Gaiwan.
Step 2: Pour boiling water into the teapot, give the tea leaves a rinse for 20 seconds. Then draining the water out, leaving only the soaked tea leaves
Step 3: Fill the teapot with boiling water again, cover the lid. After steeping 20 seconds or longer (according to your desired strength), the tea can be poured into a tea pitcher to be served.
Step 4: repeat Step 3 for several times. Gradually increase steeping time for subsequent brewing.
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