Classic 1973 Formula Shu Pu-erh Qi Zi Bing Cha Tea
This tea hails from Fengqing county, Lingcang prefecture, the home of the 3200 year-old mother puerh tree. This tea was plucked from buds and tender leaves and 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 using the strict traditional method, a classic formula for shu puerh that was invented in 1973. And finally, the tea is 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 exceptional classic ripened shu pu-erh "buzz" that whets your appetite.
Puerh tea has great health benefits, especially for weight control and as a digestive aid.
Traditionally, puerh cakes are stacked together and wrapped in a bamboo skin case called a tong. One tong is composed of 7 individual cakes. To purchase a tong, simply purchase 7 cakes, and leave us a note that you desire a tong.
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 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.
Western style: 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.
Gongfu style (recommended): Please click here for Gongfu brewing instructions.