Tea Steeping Guide
About Tea: How It's Made
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2014 Norbu White Buds - 250 g Sheng Pu-Erh Tea Cake
Our Price: $37.00
Sale Price: $
This beautiful White Bud Pu-Erh Bing Cha is composed entirely of hand harvested, pure silvery-white buds from Yunnan Da Ye (large leaf) variety tea plants grown in Yong De county near China’s border with Myanmar. It was harvested in the Spring of 2013 and processed at a small facility in this rather remote area of Yunnan. It was compressed in late October, 2014 using traditional stone presses.
This is not a conventional, mildly sweet white tea. White teas are simply picked and dried, while this was processed just like other Pu-Erh teas. It was picked, withered, pan fired, and sun dried, creating a finished tea that is quite different in the cup from conventional white tea. These white buds provide a nicely assertive flavor profile with hints of evergreen, camphor and a mild sweetness in the finish with very little of the bitterness common to other young Sheng Pu-Erh.
Leaf: ±3 g (best to weigh because of compression; approx 2 tsp) per cup
Water: 212°F (boiling)
Time: 3-4 Min
Use 7-8 grams (3-3½ tsp) of leaf in your favorite small (100-150 ml) gaiwan or teapot, water at or just off the boil (212°F), and a series of short infusions. Start with a quick rinse, about 10 seconds for the first steep, and gradually increase the time over a series of infusions.
Please be sure to adjust the amount of leaf, steeping time, and/or water temperature according to your taste.
Harvest: Spring, 2013
Compression: October, 2014
Origin: Yong De County, Lincang Prefecture, Yunnan
Cultivar: Yunnan Da Ye (large leaf)
Weight: 250g (8.82 oz)
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