2016 老同志 春露 生普洱茶饼 400克
2016 老同志 春露 生普洱茶饼 400克
春意：碧玉妆成一树高，万条垂下绿丝绦。不知细叶谁救出，二月春风似剪刀。
春韵
观：形态奇美曼妙，条索清晰; 色泽墨绿，芽城熠熠生光。
闻：清晰雅致,馥郁芳香, 如春日朝阳碧草,肆意悠扬。
色：茶汤金黄透亮, 春味悄然绽放,悠然荡漾。
味：入口丰富饱满,甘甜质厚，气足的长。
春姿
崇山峻岭，浓雾环绕。于自然秘境中,甄选勐库 坝糯山，海拔1800米以上，藤条茶为料，饮茶知春,只为您。
Origin
Origin
- Year: 2016
- Season: Spring
- Origin: Mengku Damuoshan
- Leaf grade: wild ancient tree (gushu)
- Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
- Production date: 42505
- Batch: 1
- Compression: loosely compressed
- Type: raw (sheng)
- Brand: Haiwan
- Series/recipe: Spring Dew (Chun Lu), Teng Tiao
- Shape: pu erh tea cake
- Weight: 400g
How to Steep
How to Steep
How to make Haiwan Spring Dew (Chun Lu), Teng Tiao tea?
There are two methods to prepare this pu erh tea cake:
Gongfu brewing
Brew 7 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 3-4 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.