2007 Raw Pu-erh Cluster Tea
In contrast with the Yi Wu region, these 2007 Pu-erh Tea Cake chunks originates from Bu Lang, Xishuangbanna region of Yunnan where tea have much strength and character.
Aromatic, smooth, light pine, old 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.