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2015 Dayi Chun Yuan (Spring Round) raw (sheng) pu erh tea cake 357g
Spring raw (sheng) pu erh tea cake from natural tea gardens in Dai Autonomous prefecture, Xishuangbanna. Flavour: .
In stock
SKU
2015-R-DY-CHY
€54.95
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How to make Dayi Chun Yuan (Spring Round) 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.
| Year | 2015 |
|---|---|
| Season | Spring |
| Origin | Dai Autonomous prefecture, Xishuangbanna |
| Leaf grade | natural tea gardens |
| Varietal (cultivar) | large leaf Assamica (Da Ye Zhong) |
| Production date | 18 Mar 2015 |
| Batch | 1501 |
| Compression | medium |
| Type | raw (sheng) |
| Brand | Dayi |
| Series/recipe | Chun Yuan (Spring Round) |
| Shape | pu erh tea cake |
| Weight | 357g |
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