Raw Chun Cha Early Spring Pu-Erh Tea, 2007
Raw Bing (Early Spring) Chun Cha, 2007 from Jinggu County, Yunnan Province. Raw Pu-erh tea is immediately pressed into tea cakes after it is hand-picked, producing a lighter brew.
$89.00
Raw Bing (Early Spring) Chun Cha, 2007 from Jinggu County, Yunnan Province
This Early Spring 2007 Pu-Erh Tea is immediately pressed into tea cakes after it is hand-picked, producing a lighter brew.
BREWING INSTRUCTIONS
Use a Pu-Erh tea knife to separate the desired amount of tea leaves from the tea cake and place the leaves into a teapot or teacup.
Use 2 teaspoons (2.3 grams) of Pu-Erh tea leaves for every 8 ounces (1 cup) of water (Traditionally a Pu-erh tea knife is used to separate the desired amount). Bring the water to a rolling boil at 212 degrees Fahrenheit (100 degrees Celsius.)
Warming the tea leaves and tea ware allow for a better brew. Accordingly, add enough boiling water to submerse the tea leaves and let it sit for a few seconds before pouring out the water. Then, add boiling water and let the tea leaves steep for 3 to 5 minutes.
| Weight | 1.5 oz |
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