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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.
In stock
SKU
2015-R-DY-CHY
€43.55
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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 | tight |
| Type | raw (sheng) |
| Brand | Dayi |
| Series/recipe | Chun Yuan (Spring Round) |
| Shape | pu erh tea cake |
| Weight | 357g |
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