DESCRIPTION

2010 Best tuo cha Menghai produced. Superior ripe Pu Er tuo cha(tribute tuo cha). This tribute tuo cha's new, unique recipe is created by an retired & experienced tea expert from Xiaguan tea factory.

Selecting high quality maocha to ferment appropriately with some special techniques, this ripe tea, even it is new, no piling fermentation taste or smell at all. This is the spell of this tea.

Mellow and pleasing aroma; bright red tea liquid; after sipping, the rich taste has spread all over your mouth. Super good to private collection and investment. Aged aroma will appear within 5 years.

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

Type of tea: Ripe Pu Er

Vintage: 2010

Composition: Yunnan big leaves tea bush

Producer: Menghai Tea Factory

N.W: 357g/cake

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.