Hailing from western Menghai County, this excellent 250g sheng (raw)cake is aging beautifully. Traditional, earthy notes of oak and tobacco following an evocative, almost, spicy initial expression and resolve to a subtle finish, reminiscent of maple. Lively energetics produce a warming effect. Bada Shan is one of the six famous Puerh mountains west of the Langcang river. Dry stored in Jinghong.
Origin: Bada Shan (Mountain), Xishuangbanna Prefecture, Yunnan.
Province Producer: Jing Jia Tang
Using a puerh knife, tip of a paring knife or with your hand, gently pry leaves from the pressed cake.
Rinsing the Leaves: It is common practice to rinse puerh leaves just before steeping. Simply pour freshly boiled water over leaves, quickly swirl the leaves in the cup and strain, discarding water. Proceed with brewing.
Amount: 1 tsp per 8oz/250ml of water
Water Temperature: 195ºF/90ºC
Bring fresh, cold spring water to a boil.
Brew 4-6 minutes
All puerh may enjoy multiple infusions; for each successive steep, slightly increase brewing time, being careful to drain vessel in it’s entirety before adding fresh water to the warm leaves.