Fengqing Raw Pu-erh Cake Tea 2006 Paddy Flavor
Origin: Fengqing, Lincang, Yunnan, China
Ingredients: Made from 100% pure leaves from 30 to 40 years old Large-leaf Arbor Tea Trees
Harvest time: March, 2006 and September, 2005
Taste: Mellow earthy sweet taste with flowery flavor
Brew: 3-4 teaspoons for 8oz of water. Brew at 212 ºF (100 ºC) for 1 to 2 minutes (exact time depends on your taste – a longer time will give the tea a stronger taste and color)
This Raw Puerh Cake is special for the two seasons resource from the same Arbor Tea Trees. Some are picked on March which we called “Ming Qian” or “Chun Jian” leaves. This is the best tea leaves in Spring Tea because it contains more nutrition and tastes mellow. Some are picked on September which we called “Gu Hua” or “Paddy Flower”. This is the best leaves for Autumn Tea because the aroma is stronger lasting longer. The Autumn Tea (Paddy Flower Tea) also has special flower fragrance. This Raw Puerh Cake is made by the two kinds of tea resource which were carefully blended by certain proportion.