2007 Tian Fu Xiang Yu Bing Wang raw (sheng) pu erh tea cake 400g

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Spring raw (sheng) pu erh tea cake from wild arbor tree (qiao mu) in Menghai. Flavour: wet straw, jasmine flowers, sweet aftertaste (hui gan), strong energy (cha qi).
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Zero calories, lots of antioxidants

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How to make Tian Fu Xiang Yu Bing Wang tea?

There are two methods to prepare this pu erh tea cake:

Gongfu brewing

Brew 8 gram with 120 ml of water at 100 °C. Steep for 15 seconds and add 5 seconds for each infusion.

Western brewing

Steep 4 gram with 350 ml of water at 100 °C. Apply a brewing time of 2-3 minutes and add 1 minutes for each subsequent infusion.

More Information
Year 2007
Season Spring
Origin Menghai
Leaf grade wild arbor tree (qiao mu)
Varietal (cultivar) large leaf Assamica (Da Ye Zhong)
Production date 18 Apr 2007
Batch 1
Compression medium
Type raw (sheng)
Brand Tian Fu Xiang
Series/recipe Yu Bing Wang
Shape pu erh tea cake
Weight 400g
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