DESCRIPTION

A classic Menghai ripe Pu Er brick from 1975. This recipe's fermentation is slightly light then other ripe Pu Er, so that is why its taste is more mellow and thick than other ripe Pu Er. In the past, this tea was mainly exported to Japan and some South asian countries, with the simple white paper cover marked with 7562. Now it is changed to the environmental-friendly kraft paper for long term storage.

Its main Maocha is 6 grade leaves, with about 3 grades of Maocha to cover the surface. This tea enjoys high aroma, with quite thick and mellow taste. If aged for several years, its taste and aroma will change to its optimum state.

Important tips: for brewing ripe Pu Er tea, the water temparature should be over 95 degrees, based on different kind of Pu Er teas.

Storage method: Pls store all the Pu Er tea in a dry & cool environment without any ordor. The best storage environment temperature is between 10-35 celsius degree; moisture degree is between 50-75 degree.

Type of tea: Ripe Pu Er

Vintage: 2009(902 batch)

N.W: 250g/cake

Composition: Yunnan big leaves tea bush

HOW TO BREW

Brewing vessel: Gaiwan (150-180cc capacity) or Yixing pot(180-200cc capacity)

Water: purified or mineral water is the best.

Brewing water temperature: between 95-100°C(203F to 212F)

Used tea amount: Gaiwan/pot, 6-8grams per Gong Fu Cha; (based on personal taste)

Brewing Steps:

1) Warm up- First to warm up the vessels, then to pour out the hot water;

2) Wash the tea quickly- Pour the hot water into the Gaiwan/pot and pour out the water quickly; then smell the tea aroma on the lid first to enjoy the aroma;

3) First infusion- pour the hot water into the Gaiwan/pot, and steep for about 3-5 seconds before pouring out(based on personal taste);

4) Coming infusions- the steeping time for the successive infusion can be 2-3 seconds longer than the previous infusion.