2015 كيك خام شاي بو إيره Dayi تشو شين بو فو خام بو إيره

• Year: 2015
• Season: Autumn
• Origin: Menghai
• Leaf grade: natural tea gardens
• Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
• Production date: 42303
• Batch: 1501
• Compression: medium
• Type: raw (sheng)
• Brand: Dayi
• Series/recipe: Chu Xin Bu Fu
• Shape: pu erh tea cake
• Weight: 357g

How to make Dayi Chu Xin Bu Fu 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.