2018 Erhai Chen Xiang cooked (shou, ripe) puer cake
2018 Erhai Chen Xiang cooked (shou = ripe) puer cake The leaves used for this post-fermented tea come from the Jing Mai region of northern Xishuangbanna, Yunnan, China. This cake weighs about 350 grams.
2018 Erhai Chen Xiang cooked (shou = ripe) puer cake.
The leaves used for this post-fermented tea are from the Jing Mai region of northern Xishuangbanna, Yunnan, China.
This cake weighs about 350 grams. This tea has more complex flavors than comparable puerhs, you taste long-cooked beetroot, which combines well with sweetness, extends the aftertaste, which also has something grassy. This taste transforms to more mineral and bitters to cabbage.
|Tea Type||post fermented (pu-erh)|
|Certification||Acquired in collaboration with like-minded European tea partner.|
|Flavour (in development)||Sweet corn, Woods, earthy|
|Brewing western||Post fermented tea:Use 2 grams of tea per cup (200ml) and brew hot, throw away the first brew, around 95°C, allow to steep for 2-3 minutes and infuse at least 3 times.|
|Brewing eastern||Use 3 grams of tea per 100ml of water, the water temperature is between 90 and 100 ° C and short steeps of around 10 seconds. It's best to use a small teapot or gaiwan.|
|Cold Brew||Cold infusion, use 10 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards.|
|Shelf life||Store this product in a cool and dry environment; this tea still develops for at least 5 to 20 years.|