Yiwu Lady Tea Cake
Yiwu Tea Growing Area
Mengla County 2008

• Mengla County, Yunnan Province, China

• Sheng 'raw' Pu-erh

• Produced by Yunnan Xishuangbanna Mengyang & Guoyan Tea Factory

• High percentage of broad-leaf mao cha from ancient tea trees in the Yiwu region blended with mao cha from tea trees of varying ages

• Stone pressed in 2008; loose compression

• Sweet, slightly woodsy flavor. The tea liquor has a highly aromatic, clean ‘forest’ quality

• Long, lingering clean and fresh aftertaste

• Opinion: drink now and enjoy the light flavor ( no discernable astringency) or allow to age into a magnificent beeng cha

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.