Yee On Tea Co.
1974 7452 "King of Ripe Pu-erh" Spring Tea Cake
This famous Puerh from the Menghai Tea Factory is known as the "King of Ripe Pu-erh" because of the rich aroma and golden appearance from the young spring tea leaves used. Aged in our professional warehouse in Hong Kong for over 4 decades. A tea rich in body, taste and aged aroma, it is often considered as one of the most unique ripe Puerh tea ever produced.
Liquor: Deep chestnut brown.
Flavour: Smooth body, rich ginseng flavour with good Hui Gan, followed by subtle herbal medicine taste. Multiple steepings.
Appearance: Infused tea leaves are dark brown, 4~8 grade of leaves, hard with branches.
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 for each subsequent infusion.
The number of infusion can range from 10 to 20 times.