Xishuangbanna is one of the main Pu-erh tea area in Yunnan province, China. Large-leaf tea picked in this area is high quality material (Maocha) for fermenting loose Pu-erh tea. This ripe Pu-erh Tuocha tea is fermented by using "hundred years old wild tea" Maocha as raw material. It brews brown bright liquor with pure aroma of ripe Pu-erh tea.

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

Step 1: Pry 3-5g tea off with Pu-erh Knife and add tea leaves to a Yixing 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 or longer (according to your desired strength), the tea can be poured into a tea pitcher to be served.

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