Ancient Pu-erh tea tree, natural growing environment, organic tea leaves, picked in early spring season before rain, sundried Maocha, pressed with stone mode…the core value of traditional Pu-erh is consisted of all these factors. There are many famous ancient Pu-erh tea mountains located in Yunnan province, and every kind of ancient Pu-erh has its own unique flavor because of the different growing earth, weather, environment etc. in different mountains.

Awazon “Jinmai Ancient Tea” raw cake is made of pure ancient tea tree leaves from Jingmai ancient tea mountain. Only top grade early spring tea leaves and buds from over thousand year old ancient tea tree are used as raw material for making this raw Pu-erh tea cake. This is the best choice for Pu-erh connoisseurs and collectors.

Please note that only ancient Pu-erh tea can last over 15 infusions, which is a very important factor to judge if it’s real ancient Pu-erh or not. For this Awazon “Jinmai Ancient Tea”, the brewed liquor becomes much better from the 3^rd infusion on. You will feel a very good sweet aftertaste in deep throat and full mouth with lingering orchid aroma. This is a unique flavor of ancient Pu-erh tea from Jingmai and Mangjing ancient tea tree. What surprising is this flavor will be getting stronger and better after years of aging. And this feature makes our Awazon “Jinmai Ancient Tea” raw Pu-erh tea cake much more valuable for collection.

How to prepare this Pu-erh tea in a Congou style?

Step 1: Pry tea off with Pu-erh Knife and add 2g - 5g of tea leaves (serving 1 - 3 persons) to a teapot or Gaiwan.

Step 2: Pour boiling water into the teapot, give the tea leaves a rinse for 10 seconds. Then draining the water out, leaving only the soaked tea leaves

Step 3: Fill the teapot with boiling water again, cover the lid. After steeping 10 seconds (shorter or longer according to your desired strength), the tea can be poured into a tea pitcher to be served.

Step 4: repeat 3 for over 15 times. Gradually increase steeping time for subsequent brewing.