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Mini Pu-erh
cakes are a great way to explore this vast topic without breaking the
bank.
This tea cake was pressed in 2007 by the Shuangjiang Mengku Tea Factory
from high-grade, mature leaf materials gathered in the Mengku tea growing
area of Lincang Prefecture. This tea has a clean, appealing, full-bodied
flavor underscored with earthiness touched by a hint of sweetness. It has
lots of good cha qi ( energy) from the mature leaves present in the cake
which are evident by the size and color of the leaf present in the cake.
These leaf materials add complexity and texture to the tea liquor.
Overall, this tea is full and round in the mouth, and will continue to age
for many more years.
The cake has been given light/medium compression which means it will
easily break-up by hand or with a Pu-erh knife. It is ready to drink now
or will continue to mellow for a few years. To open the cake: gently bend
back and forth to loosed the interlocking tea leaves and break the cake
into large pieces or use a Pu-erh cake breaking tool to separate the leaf.
Carefully
scrape the cake to loosen the leaves.
In most
instances use 2-3 grams of leaf per 6 ounces of water,
which can roughly be equated as 2 teaspoons of leaf per 6 oz of water.
Pu-erh can steep for 3-4 minutes.
More water can be added to steep a second and sometimes a third infusion.
(This is the standard Pu-erh preparation for the beverage accompaniment at
dim sum).
Use water that is 200 - 212°F
Asian description: ‘turbulent waters’
That’s just at the boil - Boil the water and pour it onto the leaves
Note: Pu-erh is always ‘rinsed’ before being steeped.
This is a
quick application of hot water that is poured off immediately,
and then
fresh water is used for the steepings that are drunk.
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