Spring versus Autumn Pu Erh
Yunnan’s Autumn pu erhs have excellent quality characteristics due a dry and mild climate. This allows the tea leaves be stronger, contain less water and flavor/aroma.
While Spring pu erh teas are loved for the freshness and thick soup, Autumn pu erh teas have more pronounced sweetness. Spring teas have a sweet after taste, while Autumn teas are already sweet when it enters the mouth.
This set of pu erh cakes allow to enjoy such Autumn sweetness from two different famous tea mountains: Bulang and Pasha. Both cakes are made from quality leaves from large wild trees with visible white buds. Both teas are single-estate productions and aren’t blended.
|Steeping time||Gaiwan / yixing teapot: 1 x rinse; 10s, 10s, 15s, 20s, 25s, 30s, etc|
|Steeping temperature||85 °C - 185 °F|
|Leaves per 500ml / 17oz teapot||6 gram|
|Tablespoons / 500ml (17 oz)||n/a|
|Tea Caffeine Content||low|
|Tea Region||Bulang & Pasha|
|Tea in Chinese||布朗 帕莎 普洱饼|