Using organic Maocha from famous Bulang ancient tea mountains in Menghai county as raw material, pressed with traditional stone model by hands, this “Meihua” raw Pu-erh tea cake is made of pure ancient tree tea Maocha of autumn season. It brews a bright yellowish liquor with strong flavor and lingering aftertaste. This tea has very good base (strong flavor) for aging.

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.

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.