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: .
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Zero calories, lots of antioxidants

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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.

More Information
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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