2014 Dr Puer Jingmai Gu Hua Xiang Pu Erh Sheng
2014 Dr Puer Jingmai Gu Hua Xiang Pu Erh Sheng
Torta autunnale di tè pu erh crudo dall'albero di pergolato selvatico (qiao mu) nel monte Jingmai. Sapore: fiori profumati;zucchero di roccia;orchidea.
Origin
Origin
- Anno: 2014
- Stagione: Autunno
- Provenienza: Montagna Jingmai
- Qualità delle foglie: albero selvatico (qiao mu)
- Varietà (cultivar): grande foglia Assamica (Da Ye Zhong)
- Data di produzione: 41908
- Lotto: 1
- Compressione: media
- Tipo: crudo (sheng)
- Marca: Dr Puer
- Serie/ricetta: Jingmai Gu Hua Xiang (Valle dei Fiori)
- Forma: torta di tè pu erh
- Peso: 357g
How to Steep
How to Steep
How to make Dr Puer Jingmai Gu Hua Xiang (Flower Valley) 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.
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.