This puer cake was made from tea buds and tender leaves (grades 1 and 2) which were fermented two months before being pressed into cakes. Hu Hao Ming, a 3rd generation tea producer, likes to source the mao cha (tea material) by himself, and he crafted this puer to have less earthiness and more sweetness. The bright red color of the infused tea indicates very concentrated nutrition, and the flavor is full-bodied but not heavy, with a pronounced sweetness on the aftertaste.
Ma Guo Tou means the leader of the horse train which was the method for transport of puer in ancient times, and of course the leader wanted to drink the very best tea. Also the Ma Guo Tou was renown as a judge of tea. This is a very special cake. This tea was produced by Cha ma si Tea Company.
Location: Southern Yunnan Province, China
Tea Bush: Yunnan Big Leaf bush
Tea Master: Wang Xi Qun
Harvest Time: early April
Picking Standard: One bud, two tender leaves
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. Use boiling water to infuse for 5 minutes.
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
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