2016 Xishuangbanna Black Puer Tea Cake

Factory: Tong Qing Hao
Harvest Year: 2014
Type: Ripe/Shu
Harvest Area: Xishuangbanna

This quality cake is smooth and clean, moderately earthy with much aging potential, with a slight red goji berry aroma. It contains tea from 2014 harvests from the Menghai and Nan Nuo mountain areas.

To see a slideshow of where this tea comes from, visit Yang Su's 2011 Trip to Xishuangbanna, China.

Amount to use: 1 tablespoon of tea to 3/4 of a cup of water (5g tea to 178ml water, or 0.18oz tea to 6oz water.) This tea can be brewed about 10 times.

How to brew: Gently loosen tea from the edge of the tea cake using your hand, a tea pick or a butter knife. Place the tea in the teapot. Add *205 degree F (96 C) water to the teapot to awaken and clean the tea. Immediately pour out and discard the water. Rinse the tea and discard the water a second time. Finally, add water and brew 8-25 seconds. Serve. Be careful not to over brew this tea.

*This temperature may be approximated by:
1) Heating water until medium bubbles form or
2) Removing a pot of boiling water from its heat source and letting it sit for about 5 minutes.