Chin Wei Ya Yun Pu-Erh Tea, 2011
Raw Bing (Chin Wei Ya Yun) Chin Wei Ya Yun, 2011 from Jinggu County, Yunnan Province
Raw Pu-erh tea is immediately pressed into tea cakes after it is hand-picked, producing a lighter brew.
Use a Pu-Erh tea knife to separate the desired amount of tea leaves from the Chin Wei Ya Yun Pu-Erh Tea 2011 tea cake and place the leaves into a teapot or teacup.
Use 2 teaspoons (2.3 grams) of Pu-Erh tea leaves for every 8 ounces (1 cup) of water. Bring the water to a rolling boil at 212 degrees Fahrenheit (100 degrees Celsius.)
Warming the tea leaves and tea ware allow for a better brew. Accordingly, add enough boiling water to submerse the tea leaves and let it sit for a few seconds before pouring out the water. Then, add boiling water and let the tea leaves steep for 3 to 5 minutes.
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