This fine Moonlight White (Yue Guang Bai) pu’erh cake from Jinggu Yang Ta village is mixed with pure Camellia flowers from the old tea trees growing in Lao Zhai Village. Jinggu Yang Ta village is famous for its cooperative tea gardens, and beautiful fat large leaf tea.
Composed of fine spring harvested white tea and then pressed into these fragrant 200 gram cakes, Yi Shan White Pu'erh Tea and Camellia Flower Cake has a fresh fruity sweet aroma. It has a thick soupy character, and the sweet chamomile like, honey-herbal flavor of pure camellia flowers complements the tea very well. The multiple infusions you can enjoy are sweet, fruity and never bitter.
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 recommendations, but we suggest you to experiment with temperatures, quantity of both water and tea to fully discover your fine pu’erh and find what you like best.