This raw puerh disc use the spring leaves picked in JingMai Mountain which is one of the six famous tea mountains in Yunnan from year 2009, after neutral fermented in Yunnan Province, then compress it into disc in year 2011.
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Color: light brown color by neutral fermented from light green-grey color
Shape: big loose curl and twist stripe for loose leaves
Size : 40-70mm for loose leaves
Smell: wild tree in forest, apricot
Taste: apricot, sweet, stimulate saliva; new harvest is intense and when aged one mature
Teaware: Porcelain Gaiwan, glassware, clay teapot
Tea leaves: 5-8grams
MY Teahouse suggest using 90-95 degree ºC rinse the leaves for 2 seconds to wake the leaves up first. Then brewing for about 10-15sec for the 1st-3rd infusion, 15-20 sec for the 4th - 6th infusions, and 30-45sec for the 6th -8th infusions, 45sec-1minute for 9th and more infusions. ( Clay teapot need less time then Porcelain Gaiwan)
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