Classic 1973 Formula Shu Ripen Pu-erh Tea Qi Zi Bing Cha Tea Cake 400g/14.1oz
This classic formula shu pu-erh tea was first sourced by Victoria on her 2016 annual tea trip and produced by the prestigious Chunming pu'erh tea factory. The leaves are from the puerh tea region of Fengqing, the home of the 3200 year-old mother puerh tree, and was processed by using the strict traditional method, a classic formula for shu pu'erh, invented in 1973. This tea was plucked from buds and tender leaves, first made into Mao Cha, a green puerh loose leaf as a base for further fermentation. The fermentation process was skillfully controlled for moisture and temperature for about 60 days, and then pressed into cakes.
This tea has very little astringency and bitterness, tastes very clean, and has no musty taste, as is typically found in lesser shu puerhs on the market. It is very smooth, well-rounded, full bodied with roasted plum and floral notes, and a sweet aftertaste. The liquor is very clear, indicative of high quality shu puerhs. It can sustain many steepings and gets sweeter with subsequent steepings. It surely delivers the classic ripened shu pu-erh "buzz" that whets your appetite. It is a pleasant journey exploring the nuances of each steeping of this wonderful tea.
Puerh tea has great health benefits, especially for weight control and as a digestive aid.
Traditionally, puerh cakes are stacked together called Tong. One Tong is composed of 7 individual cakes. To purchase a tong, please contact us directly.
This tea cake weighs 400g /14.1oz
Origin: Fengqing, Yunnan province, China
Harvest Time: Spring 2019
Bush Varietal: Yunnan Da Ye (large leaves)
Caffeine level: Low
It has very little earthy taste, is very smooth and naturally sweet, with a hint of roasted plum and black cherry. If using the gongfu method, the first five steeps are very floral, unlike most other shu puerh teas, and it gets sweeter with each steeping.
210oF, 4g for 6-8 oz of spring/filtered water, 0.5-1 minutes, 8 steepings. We advise against the use of tap water as well as purified water.
It is recommend to use the Gongfu brewing method in order to get the most out of the tea. Please click here for Gongfu brewing instructions.