Gu Yi Tea Factory, Bang Wei Mountain, Yunnan, China
The raw leaf selection for this pu-erh is critical, only the youngest leaves are picked from century old trees and are quickly pan-fired to minimise oxidation. Leaves are then steamed, compressed into the ping cha (cake) shape and left to age.
This cake, with its sweet high notes is well balanced by the smooth woody mid-tones undoubtedly gained from proper aging. Despite its aged cake-form, after awakening, this tea bursts with the freshness of spring. High notes of plums and berries come alive with balanced aroma of fresh leaves.
Dry leaf: compressed, slender dark leaves with white buds
Liquor: golden colour, woody backdrop heightened by plums and berries.
Process: pan-fired, rolled, steamed, compressed and aged.
Storage: Break up the disc in pieces and keep in a clay caddy. Clay pores and occasional opening introduces the right amount of oxygen that help the tea develop character over time.
1. Pre-heat a 150ml Yixing (clay) pot with boiling water
2. Add 8-10g of tea and rinse the leaves for up to 10 seconds
3. Brew using 90-100C water for 20-30 seconds
4. Can be infused >8 times