義安茶莊
2001 Wild Camphor Raw Pu-erh Tea Cluster
A popular selling product at our store (as well as a personal favourite), the 2001 Wild Camphor Raw Pu-erh Tea Cluster is a light summer drink when infused with a shorter time if desired, or infuse normally for a stronger taste.
The ingredients are mainly selected older yellow leaves that would normally be too big for the rolling process when making the raw tea. The resulting leaves have a flat appearance in different shades of golden brown colour, instead of curl stripes normally seen.
The tea has a very pleasant camphor wood fragrance. The first few infusions are soft, smooth camphor wood aromas with stimulating response. As the camphor taste reduces in later infusions, a nutty dry fruit taste appears together with comfortable and lingering cha qi. The old leaves show its strength with continuous multiple infusions of rich drinking pleasures. Infused tea leaves are soft but thick, brown leaves 8th grade and above with no branches.
General Guide to brewing Pu-erh Tea
Steep Pu-erh tea in hot boiling water. The ratio of tea leaves to water is approximately 1:4 to 1:5. or 8 grams of tea to 125 ml. of water.
First steep for 5 to 10 sec and discard the water to clean and heat the tea leaves. Steep for 20 seconds, and lengthen the time for each subsequent infusion.
The number of infusion can range from 10 to 20 times.