2015 Bang Wei, 200g Cake or 25g Sample

The complexity of this tea is not to be underestimated.  The expected honey and floral notes intertwine with spice and incense.  

This is the second year that we have been sourcing this tea.  Last year we didn't press it and left it as a maocha.    

Origin: Bang Wei, Puer City (Simao) Prefecture, Yunnan Province - Early Spring 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