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2010 Tong Qing Hao Black Puer Tea Cake
Factory: Tong Qing Hao
Harvest Year: 2010
Type: Ripe/Shu
Harvest Area: Xishuangbanna

This tea is a dark reddish amber. It is very smooth, with a moderate amount of body. As the tea ages it will likely develop even more character and dimension. It comes from a company that has been around for 280 years and which provided tea for the Emperor and his court. The tea comes from one of the most famous areas for puer tea. This cake commemorates the 20th anniversary of the naming of the centuries old ancient tea road, which runs from Yunnan, China, through the Hilmalayas, to Tibet.

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

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.

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