Tea for Connoisseurs 9 Yiwu Spring Delight Raw Pu-erh Tea Cake 2009
Our 2009 Tea For Connoisseur No.8 Yiwu Spring Delight Pu-erh Tea Cake is made of 100+ years old, 20-30 feet tall tea tree leaves grown in a natural ecological environment in the Yiwu tea area of Xishuangbanna Prefecture, Yunnan.
The tea leaves are broad and thick, and the tea soup is smooth, bright and sweet. Generous amounts of top-grade young spring leaves onto make this a fresh and fragrant tea. Aged in our professional warehouse for the 11+ years.
The Tea For Connoisseur series (TFC) is created with the purpose of providing high-quality Pu-erh tea cake for tea enthusiasts with different characters. Most tea cake from this series is limited production single estate, broad leave arbor old tree and aged in our professional warehouse in Hong Kong. It is excellent value for collectors and tea enthusiast.
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.