Ba Wang Sheng (raw) Puer Tea 2018 Cake 100 gr

This Ba Wang sheng puer tea cake was made in 2018 from tea leaves that were harvested in early spring and then fermented. The pressed leaves come from the harvest located in the mountainous area around the city of Menghai, south of Yunnan. The tea has an intense aroma, a bold surprise that soon turns to sweetness.

Place of origin

Menghai, Yunnan, China

How to prepare

We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves can be used in a gaiwan of about 150 ml to make several infusions with different tastes. After a quick rinsing of the leaves in water at 90°C, you can proceed with a first infusion of 20 seconds and, after which, keeping the water at the same temperature, you can proceed, increasing the time by 5 seconds each time compared to the previous infusion (20 – 25 – 30 …)

This tea has a longevity of about 8 infusions.

For a classic preparation according to the Western style, we recommend 2.5 grams of leaves in a 200-mL cup with water at 90°C for an infusion time of 2 1/2 minutes.

The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.

Store in a cool, dry place away from direct sunlight.