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 sourced by Victoria on her 2016 tea trip and made by the prestigious Chunming pu'erh tea producer. The leaves are from the puerh tea region of Fengqing, the home of the 3200 year-old mother puerh tree, and was processed in Menghai using the strict traditional method, a classic formula for shu pu'erh, introduced in 1973. This tea has very little astringency, and is very smooth, full bodied, and creamy. 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.
This tea cake weighs 400g /14.1oz
Origin: Fengqing, Yunnan province, China
Harvest Time: Spring 2016
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, 1 minutes, 4-5 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.