2017 كيك شاي لاو بان تشانغ جو شو خام خام شاي بو إيره

• Year: 2017
• Season: Spring
• Origin: Lao Ban Zhang
• Leaf grade: wild ancient tree (gushu)
• Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
• Production date: 42875
• Batch: 1
• Compression: loosely compressed
• Type: raw (sheng)
• Brand: Mantai
• Series/recipe: Dian Nan Yin Xiang
• Shape: pu erh tea cake
• Weight: 357g

How to make Mantai Dian Nan Yin Xiang tea?

There are two methods to prepare this pu erh tea cake:

Gongfu brewing

Brew 6 gram with 120 ml of water at 90 °C. Steep for 15 seconds and add 5 seconds for each infusion.

Western brewing

Steep 3 gram with 350 ml of water at 90 °C. Apply a brewing time of 2-3 minutes and add 1 minutes for each subsequent infusion.