- Tea Type: Ripe Pu erh Tea, “shu”
- Name: Dayi 7572
- Year: 2018
- Batch: 1801
- Process: Traditional Dayi Process
- Manufacture: Meng Hai Manufacture
- Form: 357g Cake
- Storing: ventilated, cool, dry and odorless
Tea is in dark red color, taste strong slightly thick, has a hint of caramelizing burnt smell, lasts long in the mouth.
Primarily selected sundried big-leaves blended with younger leaves crusted over stronger leaves finished by Dayi exclusive tea making processes. Each tea cake is uniformed and compressed in appropriate tightness showing more silver buds from the younger leaves.
For best tasting experience of this pu erh tea. It is recommended to be pried to loosened form and aired out about a few days before steep.
- Steeping temperature: ~212°F
- Amount: 1g:20ml (dry tea to water, adjust for personal preference)
- Rinse tea wares with hot boiling water.
- Put the tea leaves into a teapot.
- And then pour boiling water into to wash off the dirt and impurities of tea, drain off first steep tea in a few second to rinse tea wares again. In this case can improve the clarity of tea and also can fully release the true taste of pu erh tea.
- Tea starts from 2nd steep: Pour boiling water into tea pot and steep for about 20 sec for each of the first few steeps.
- Transfer tea to a tea pitcher and ready to share.
*Gradually increase steeping time when tea is fading out
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