2011 Dayi V93 ripe (shou) pu erh tuo cha tea 100g
How to make Dayi V93 tea?
There are two methods to prepare this pu erh tuo cha tea:
Brew 8 gram with 120 ml of water at 100 °C. Steep for 15 seconds and add 5 seconds for each infusion.
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.
|Origin||Dai Autonomous prefecture, Xishuangbanna|
|Leaf grade||natural tea gardens|
|Varietal (cultivar)||large leaf Assamica (Da Ye Zhong)|
|Production date||21 Jan 2011|
|Shape||pu erh tuo cha tea|