White Silver Needle Pu'erh Cake is a real treasure, made entirely of raw first flush spring silver needle tea. The tender young pointed buds are picked at the absolute peak, then they are sun dried and compressed into traditional cakes processed as a traditional raw pu’erh. This allows the tea to naturally age and mature and become more complex over time.
Our raw White Silver Needle Pu’erh Cake is incredibly floral and sweet, with strong fruity and malted notes. It is pleasant, spicy and highly aromatic.
Pu’erh Steeping Suggestions
Generally, the water should be as hot as possible when you pour it into the pot. If you are going to use an yixing teapot, you should have one pot for your ripe pu’erh and another for raw pu’erh.
Start by inserting a pu’erh knife or pick into the cake to break off some tea to infuse.
Always rinse pu’erh tea, simply wash the tea of dust and tea particles with a first infusion (this will also open the leaves) for approximately 15 seconds, then discard.
Next, infuse the tea with water just off the boil at 98C/208F with 1 gram of tea per ounce (30ml) of water for a 25- 30 second brew.
You can infuse the pu’erh tea multiple times to enjoy the full complexity.
These are our suggestions, but we suggest discovering your fine pu’erh and experimenting with temperatures, quantity of both water and tea, and finding what you like best.
No posts found