Haiwan raw pu erh
2016 Autumn Frost (Qiu Shuang)
2016 Autumn Frost (Qiu Shuang)
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Autumn raw pu erh tea cake from wild arbor tree (qiao mu) in Ge Lang He. Flavour: honey.
Origin
Origin
- Year: 2016
- Season: Autumn
- Origin: Ge Lang He
- Leaf grade: wild arbor tree (qiao mu)
- Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
- Production date: 42641
- Batch: 1
- Compression: loosely compressed
- Type: raw (sheng)
- Brand: Haiwan
- Series/recipe: Autumn Frost (Qiu Shuang)
- Shape: pu erh tea cake
- Weight: 400g
How to Steep
How to Steep
How to make Haiwan Autumn Frost (Qiu Shuang) tea?
There are two methods to prepare this pu erh tea cake:
Gongfu brewing
Brew 6 gram with 120 ml of water at 95 °C. Steep for 10 seconds and add 5 seconds for each infusion.
Western brewing
Steep 3 gram with 350 ml of water at 95 °C. Apply a brewing time of 1-2 minutes and add 30 seconds for each next infusion.
Shipping, Returns & Payment Methods
Shipping, Returns & Payment Methods
Delivery time: 1-10 day EU delivery. For estimates per country, please visit the shipping info page at the bottom of our website.
Custom taxes?: because we ship from our EU warehouse, you will NOT be charged tax upon delivery if you're based in the EU. All taxes are already included in our prices.
Free shipping: available for orders over €80 for EU & UK and over €100 for other countries.
Returns: orders can be returned for a refund within 30 days. Products should returned in unopened, unused condition.
Payment methods: we accept Credit Cards, PayPal, iDeal, Bancontact, Sofort banking, Apple Pay and Google Pay.
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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.