2009 Ba Jiao Ting Zao Chun Yin Hao
2009 Ba Jiao Ting Zao Chun Yin Hao
Galette de thé pu erh brut de printemps provenant des jardins de thé naturels de Menghai. Goût : fruits ; paille mouillée ; arrière-goût sucré (hui gan) ; forte énergie (cha qi).
Origin
Origin
- Année : 2009
- Saison : Printemps
- Origine : Menghai
- Qualité des feuilles : jardins de thé naturels
- Variété (cultivar) : grande feuille Assamica (Da Ye Zhong)
- Date de production : 40051
- Lot : 1
- Compression : moyenne
- Type : cru (sheng)
- Marque : Ba Jiao Ting
- Série/recette : Zao Chun Yin Hao
- Forme : galette de thé pu erh
- Poids : 200g
How to Steep
How to Steep
How to make Ba Jiao Ting Zao Chun Yin Hao tea?
There are two methods to prepare this pu erh tea cake:
Gongfu brewing
Brew 6 gram with 150 ml of water at 90 °C. Steep for 10 seconds and add 5 seconds for each infusion.
Western brewing
Steep 3 gram with 500 ml of water at 90 °C. Apply a brewing time of 1-2 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.