This SHU (or COOKED) Puer Tea Cake is made by Menghai Nan Chun Tea Factory, one of the original tea supplier for Menghai Tea Facotry who is credited as being one of the first two factories to make "cooked" (shu) Puer tea in 1973. Because of the history, Nan Chun Tea Factory still prefer to use the traditional way of making Shu Puer which they source mao cha (green raw Puer) in Menghai region and then mao cha is fermented for two monthy by carefully controlling temperature and hummudity.
This Puer Tea is made from the combination of tea buds and tender leaves which was carefully selected after all the teas being fermanted and then steamed and compressed into round disc shape. Its flavour is full-bodied but not heavy, less earthiness, with a hint of wild mushroom and gentle sweetness in the aftertaste.
A very easy and pleasure tea to drink and would be a perfect choice for a person who does not have much experience with Puer Tea.
Normal Brewing Method
Water Temperate: 100 ºC
Tea quantity: 3g tea leaves in a 350ml cup
Steep time: at least 2 minute.
Infusions: about 4 times – don't remove the leaves from the mug, as once the water level is low, simply add more water and keep going until the flavour of the tea is gone
Gong-Fu Cha Brewing Method
Vessel size: 100ml - 200ml
Tea quantity: 1/4 or 1/3 Vol. of vessel capacity
Water temperate: 100 ºC
Pre-heat your tea vessel with boiling water, discard water before putting tea in. Add the tea leaves to the heated vessel. Add boiling water to the leaves until tea vessel overflows. Discard water immediately, this is to rinse and heat the tea leaves before the 1st brew.
1st steep - 5s
2nd steep - 5s
3rd steep - 5s
4th steep - 5s
5th steep - 15s
6th steep - 20s
7th steep as desired