Yee On Tea Co.
2001 Spring Yi Wu Tea Cake, Changtai Tea Factory
This genuine product from the Changtai Tea Factory has been exclusively ordered and is another pioneering product from the reputable factory along with our 2001 Yichang Yiwu Tea Cake. Aged in our Hong Kong warehouse for the past 2 decades. This fully matured Pu-erh tea is made from a selected blend of fresh spring shoot and broadleaf from the famous Yi Wu region and individually wrapped with handmade grided paper. Great for everyday consumption.
Tea Appearance: Liquor is dark chestnut red, infused tea leaves are evenly brown, soft, thick 7 to 10th-grade tea leaves (some are finger long), a good mix of leaves and branches.
Scent: Aged wood fragrance.
Taste: Mild comforting Cha Qi and Hui Gan, smooth-bodied, camphor wood, slight hint of smoke flavour and a sweet aftertaste.
General Guide to brewing Pu-erh Tea
Steep Pu-erh tea in hot boiling water. The ratio of tea leaves to water is approximately 1:4 to 1:5. or 8 grams of tea to 125 ml. of water.
First steep for 5 to 10 sec and discard the water to clean and heat the tea leaves. Steep for 20 seconds, and lengthen the time as each subsequent infusion.
The number of infusion can range from 10 to 20 times.
Use filtered water when convenient.