2007 Denong Raw Pu-erh from Jingmai Arbor Trees
Brewing Denong Raw Pu-erh Tea
Remove 1-2 grams of tea with a pick for every 6 ounces of water. Boil your water and then let it cool to 195°F (90 °C). When the water is cool enough, rinse your leaves for several seconds to remove impurities and revive the aged raw Pu-erh flavors.
If you are brewing with a gaiwan teaware, remove 4-5 grams of tea and rinse with water that has cooled to 212°F (100 °C).
Your first infusion should last for 10 seconds. For the second brew, infuse the tea for just 5 seconds. Each brew after the second cup should increase by 5 seconds to ensure that every cup is crisp and refreshing.
Region: Jingmai, Yunnan
Tasting Notes: Wood, stone fruit, raisin
Net Weight: 100g Format: Broken Cake