2007 Bada Raw, 250g Cake or 25g Sample

This 250g puerh cake comes from western Menghai County, and it is starting to show its age. Notes of oak, tobacco, and honey battle with the tea's inherent astringency. The brew produces a thick mouthfeel and a lingering, cooling effect on the throat. Dry stored in Jinghong. 

Origin: Jingjiatang, Bada Shan, Xishuangbanna Prefecture, Yunnan Province - Spring and Autumn Harvest 

Brewing Instructions:

Breaking the cake: This cake can easily be broken apart by hand. Gently break off a portion of the cake, then further break the piece down to its individual leaves. 

Rinsing the leaves:  It is common to rinse the leaves before steeping, as this helps remove any smaller particles of leaf or dust. Using hot water, steep the tea for no more than 10 seconds. Strain the water from the leaves. The tea is then ready to brew with new water.

  • 1 tsp per 8oz/250ml of water
  • 195ºF/90ºC  (Bring fresh, cold spring water to a boil, remove from heat; set aside 1 minute and proceed.) 
  • Brew 4-6 minutes 
  • Good for 2-3 infusions