This entry level "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".
- Tea Type: Pu Erh Tea (raw,”sheng”)
- Origin: Menghai, YunNan Province
- Production Date: 2013
- Shelf Life: the longer in proper condition, the better
- Storing: Keep dry and odorless, away from sunlight
For best tasting result, the pressed pu erh tea should be pried to loosened form a week before brewing.
- Tea ware recommended: Yixing Clay, Gaiwan, Ceramic teapot
- Water Temperature: 195°F to 212°F
- Tea leaves / water: 1g:35ml (depending on personal taste)
Common brewing steps of raw pu erh tea:
- Rinse tea wares with hot boiling water.
- Put the tea leaves into a teapot.
- Pour boiling water into it to wash off the dirt and impurities of tea, immediately drain off the water. In this case can improve the clarity of tea and also can fully release the taste of pu erh tea.
- First steep: fill hot water into tea pot and steep for about 45 sec.
- Transfer tea to a tea pitcher and ready to share.
*Gradually increase steeping time when tea is fading out
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Lao Ban Zhang Old Arbor Raw Pu erh Tea 2013
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