This "Lao Ban Zhang" raw cake is harvested and produced in early spring 2013. 100% handmade and compressed with stone mold. It totally meets the standard of "one bud & two leaves".
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 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 raw pu’erh tea:
*Gradually increase steeping time when tea is fading out