DUE TO HIGH DEMAND, THIS TEA IS SOLD OUT.
A young monk asked the wise tea master Lao Cha:
– Sensei, why does this pu-erh taste so sweet, thick, and rich... just like honey? It's unlike most other pu-erhs that I’ve tried before!
– The secret is simple, young man. The tea leaves from which this tea cake is made are all premium grade Menghai large-leaf tea bushes. These leaves are special, and after processing, they give off the sweetest scents — sweet glutinous rice, jujube, and honey.
This tea is from Bulang Mountain and was made in the spring of 2013 by applying 'one bud with two leaves' plucking standard to premium grade Menghai large-leaf tea bushes. The iconic feature of this ripe pu-erh tea cake is the undeniably sweet glutinous rice taste and jujube aroma that accompanies it.
On the first gong fu style brew, the tea is still pure and very sweet. However, with subsequent brews, the tea leaves open up and introduce us to a remarkably thick liquid. The tea brew is bright red and has a slightly sticky feeling, almost resembling honey. Indeed, when you smell your cup after the ceremony, the aroma of honey will prevail.
• Storage: Store in a cool, dry place away from sunlight; keep ventilated
210℉ / 99℃
6g per 500ml 3-5min
6g per 110ml Rinse. Then 10sec + 5sec for each subsequent infusion