Black Pu-erh tea
Pressed black Pu-erh tea from 2011 production from Hekai mountain area. Hekai mountain area has a height of between 1000 - 1800 meters and most of the cultivation of tea is done by the Hani and Lahu minority population. The tea is produced from Yunnan Da Ye cultivar.
The tea is in the form of Bing Cha, a pressed cake. The tea can be stored further.
Origin: Mannong, Hekai, Xishuangbanna, Yunnan, China
Taste: Balanced lighter taste.
Appearance: Pressed dark tea.
Steeping Instructions:
4dl teapot - use about 6 grams of tea. Pour in 100 °C water and let it steep for 3 minutes.
2dl teapot - use about 3 grams of tea. Pour in 100 °C water and let it steep for 3 minutes.
Second steeping 3 minutes, third steeping 3 minutes. Make sure the temperature of the water does not drop, the flavor develops with the heat.
The tea witholds several steepings on same tea leaves.
