2011 Dayi V93 ripe (shou) pu erh tuo cha tea 100g

Autumn ripe (shou) pu erh tuo cha tea from natural tea gardens in Dai Autonomous prefecture, Xishuangbanna.
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Zero calories, lots of antioxidants

How to make Dayi V93 tea?

There are two methods to prepare this pu erh tuo cha tea:

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 infusion.

More Information
Year 2011
Season Autumn
Origin Dai Autonomous prefecture, Xishuangbanna
Leaf grade natural tea gardens
Varietal (cultivar) large leaf Assamica (Da Ye Zhong)
Production date 21 Jan 2011
Batch 101
Compression tight
Type ripe (shou)
Brand Dayi
Series/recipe V93
Shape pu erh tuo cha tea
Weight 100g
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