Yee On Tea Co.
1983 “Square 2” 7581 Ripe Pu-erh Tea Brick
In the mid 1970's, the Yunnan Import and Export Corporation in collaboration with the Kunming Tea Factory invented the Wo Dui process in which Pu-erh Tea is post fermented to speed up the aging process. This important milestone in the ripening of raw Pu-erh Tea has made it more mellow and easier to consume.
Almost 40 years later, this series of tea bricks which has been stored in our Hong Kong warehouse, has developed a rich aged aroma with Ginseng and herbal medicinal flavours. This well aged tea brick reflects and illustrates one of the most successful stories of Pu-erh Tea and its development process.
We are now offering a limited quantity of this rare 1983 “Square 2” ripened tea brick by the Kunming Tea Factory to our customers. There will be 20 whole pieces (250g) or five 50g portions available for purchase.
Taste: Smooth, rich bodied, Ginseng and herbal medicine, strong aged tea flavour.
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.