2016 كيك خام شاي بو إيره Oripuerlab جيا مو ناضج بو إيره

• Year: 2016
• Season: Spring
• Origin: Mi Lin, Yunnan
• Leaf grade: gush
• Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
• Batch: 1
• Compression: medium
• Type: ripe (shou)
• Brand: Oripuerlab
• Series/recipe: Jia Mu, 2nd Generation
• Shape: tea cake
• Weight: 200g

How to make this Jia Mu Pu Erh Tea??

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

Gongfu brewing

Brew 6 gram with 120 ml of water at 100 °C. Steep for 15 seconds for the first steep to loosen up the tea leaves. Apply a steeping time of 5 seconds for the second to the 5th steep. Afterwards, gradually increase the steeping time according to your taste.

Western brewing

Steep 3 gram with 350 ml of water at 100 °C. Apply a brewing time of 40 seconds and add 20 seconds for each subsequent infusion.