2007 Raw Pu-erh Tea Cake, 9911A, Spring tea, Kunming Factory
Early spring 2007 Pu-erh tea cake made to order by the Kunming Tea Factory. The second last number 9911A indicates using a majority of youngest spring leaves to yield a high fragrance tea.
Smooth, soft, floral, light astringent, 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.