2007 Tian Fu Xiang Yu Bing Wang Cru
2007 Tian Fu Xiang Yu Bing Wang Cru
Galette de thé pu erh brut de printemps provenant des arbres sauvages (qiao mu) de Menghai. Goût : paille mouillée ; fleurs de jasmin ; arrière-goût sucré (hui gan) ; forte énergie (cha qi).
Origin
Origin
- Year: 2007
- Season: Spring
- Origin: Menghai
- Leaf grade: wild arbor tree (qiao mu)
- Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
- Production date: 39190
- Batch: 1
- Compression: medium
- Type: raw (sheng)
- Brand: Tian Fu Xiang
- Series/recipe: Yu Bing Wang
- Shape: pu erh tea cake
- Weight: 400g
How to Steep
How to Steep
How to make Tian Fu Xiang Yu Bing Wang tea?
There are two methods to prepare this pu erh tea cake:
Gongfu brewing
Brew 3 gram with 120 ml of water at 100 °C. Steep for 20 seconds and add 10 seconds for each infusion.
Western brewing
Steep 3 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.

Our design work is inspired by the artwork “Along the River During the Qingming Festival” by the Zhang Zeduan in the Song Dynasty. Instead of displaying the daily lives of people in the capital of China (as the original artwork), we display the tea making process of farmers through the same bird’s eye perspective.
When examining our packaging design in detail, tea enthusiasts will observe the tea making process, featuring tea farmers picking, drying, rolling, and frying tea leaves. The tea is then tasted in a pavilion and transported by horses along the ‘ancient tea road’.
Together, the traditional Chinese landscape and tea making theme, symbolise heritage, tradition, and respect for hard work of tea farmers.