The original mother bush used to make this tea grows at an elevation of 1,700 meters (more than 5,500 feet) in Yang Ta village. The mature leaves are large -- 13-17 centimeters long and 5-8 centimeters wide. The tree itself grows from 3 to 5 meters tall and is easy to cultivate by cuttings, which has contributed to its spread. The tree is strong and robust even through harsh winters, and produces unusually fat and evenly sized buds with lots of white down early in the spring. Since the Qing Dynasty, these buds have been picked and given to the Emperor under the name Bai Long Xu Gong Cha, or "White Dragon Whiskers Tribute Tea." Buds for this cake are picked before the Qing Ming Festival around April 25th, just like high quality green tea. This puer is unusual compared to other puers. The buds are fresh, silver, and fuzzy. They yield a rich, sweet, and complex brew, like a bunch of fresh-picked flowers, due in part to the high concentration of amino acids. The color is a bright, light apricot color and the aroma will accompany you through the last cup. Puer tea drinkers of all types will find something to like about this cake. Region: Mo Jiang County, Southern Yunnan Province Tea Bush: Southern Yunnan "Big Hair" ancient local tree Grade: 1st grade -- Buds only 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. 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 |
