2006 Awazon Bulang Mountain Arbor Raw Pu-erh Tea Cake 357g
|
Net Weight |
357g/piece |
|
Type |
Raw/Green Pu-erh Tea |
|
Vintage |
March 2006 |
|
Producer |
Awazon Tea |
|
Production Area |
|
Bulang mountain is one of the
famous tea mountains in Menghai county, Yunnan, China.The Maocha (sundried
large-leaf tea, as material for making raw Pu-erh tea cake) harvested in this
area gives distinctive features of strong flavor and lingering aftertaste. This
raw Pu-erh tea cake is manufactured by using early spring Maocha from Bulang
mountain, 100% pure material (not blended).
Recommendation Rank: ★★★★☆
How to prepare
this
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 seven or eight times. Gradually increase steeping time for subsequent brewing.
