| The Chinese government established a system for naming puer tea cakes. The Chinese government started using four and five-digit codes to identify puer cakes and bricks in the mid-1970s for export purposes. During that time, there were not many large government producers. The government assigned a number to each one. Kunming's Puer Tea Factory was #1, Meng Hai was #2, Xiao Guan (famous for tuochas) was #3, Puer City was #4, Jing Gu was #5, and so on.
In the code, the first two digits refer to the year that the recipe for that particular puer was invented. The third (and sometimes fourth), digit refers to the approximate grades of maocha used to make the cake. The last digit is the producer's number. This cake is named using that older numbering system, so 0825 means that it was invented in 2008 at Factory #5 using 2nd grade maocha. The government also established a system for categorizing the maocha, using numbers 1 to 10 to describe the size of the leaves (or buds) used. 1st grade is the youngest and smallest leaves, and 10th are the largest leaves. For this particular cake, 4th and 5th grade leaves were used to make the maocha. The maocha is fermented for about 60 days, then sorted into grades. It is then steamed and pressed into cakes. This cake yields a clear, bright red cup color with evenly-sized leaves. The flavor is soft and delicate, leaving a sweet taste on the back of your tongue and a long finish. Although this cake is relatively young, the earthy and woody flavors have mostly disappeared and the fruity, sweeter flavors have started to develop. This means that you can enjoy the puer now, or store it for later. Region: Lin Cang Tea Area, Yunnan Province Grade: 4th-5th blended maocha Weight per piece: 357 grams How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances. How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, iron, or other material will work. Brewing Guidelines: 1st infusion -- Loosen and gently break off about 5 grams of tea from the brick for approx. 12 ounces water. If desired, first rinse the tea, using boiling water (212 degrees F) for 30 seconds, and discard the infusion. Take a deep breath and enjoy the smell of the moist tea leaves. 2nd infusion -- Boiling water, infuse for 2 minutes 3rd infusion -- Boiling water, infuse for 3 minutes 4th to 7th infusion -- Boiling water, infuse for 5 minutes Infusions: at least 7 times |
