Black Pu-erh tea
Pressed black Pu-erh tea from 2015 production from Bu Lang mountain area. The tea is produced from Yunnan Da Ye cultivar. The tea is in the form of a Bing Cha, a pressed cake. The tea can be stored further or as well consumed now.
Balanced lighter taste with earthy notes.
Pressed dark tea.
- use about 6 grams of tea. Pour in 100 °C water and let it steep for 3 minutes.
- use about 3 grams of tea. Pour in 100 °C water and let it steep for 3 minutes.
Second steeping 3 minutes, third steeping 3 minutes. Make sure the temperature of the water does not drop, the flavor develops with the heat.
The tea witholds several steepings on same tea leaves.