This affordable high class big-leaf ripe puerh is fermented by blending with Big Snow Mountain ancient tree leaves and raw ingredient of spring gold buds. Finely screened and pressed into tea cake that the quality of all parts of tea cake are consistent. It is very worth to collect for later taste.
It is recommended to use bigger tea sets such as ceramic sets, Yixing Clay sets or gaiwan to brew pu’erh tea, to enjoy the better quality and characteristic of pu’erh tea’s color, aroma and the taste. 90°c to 100°c of water temperature will be better.
For best tasting result, the pressed pu'erh tea should be pried to loose form and exposed in the air two weeks before brewing.
Ratio of tea and water: 1g:50ml (depending on personal taste)
The usual brewing method of ripe pu’erh tea:
*Gradually increase steeping time when tea is fading out