Our Spring Silver Raw Pu’erh Cake (生茶) is a lovely pu’erh. Our silver needle cake is composed of naturally harvested sun-dried leaves and was crafted as a traditional raw (生茶) stone-pressed by hand pu’erh. Raw pu’erh will have flecks of lighter colored leaves throughout and has a musty, funky, somewhat earthy fragrance and an astringent flavor. It is considered a “live tea”, as it is probiotic and will get better, more fragrant and valuable with age. This cake should not be confused with silver needles white tea, which is heat dried and cannot be aged- resulting in a different tea flavor, and different flavor.
Once infused, the leaves give off a light earthy, medicinal aroma. The first steeping is incredibly smooth, and light tasting, the second and third steeping produces a slightly richer cup, with slight astringency.
Pu’erh Steeping Suggestions
Generally, the water should be as hot as possible when you pour it into the pot. If you are going to use an yixing teapot, you should have one pot for your ripe pu’erh and another for raw pu’erh.
Start by inserting a pu’erh knife or pick into the cake to break off some tea to infuse.
Always rinse pu’erh tea, simply wash the tea of dust and tea particles with a first infusion (this will also open the leaves) for approximately 15 seconds, then discard.
Next, infuse the tea with water just off the boil at 98C/208F with 1 gram of tea per ounce (30ml) of water for a 25- 30 second brew.
You can infuse the pu’erh tea multiple times to enjoy the full complexity.
These are our suggestions, but we suggest discovering your fine pu’erh and experimenting with temperatures, quantity of both water and tea, and finding what you like best.
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