2017 Ming Qian Spring Tip Raw Pu-erh Tea Cake Sample
2017 Ming Qian Spring Tip Raw Pu-erh Tea Cake Sample
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Sourced from Yunnan, southwest China, this 2017 tea cake sample is crafted from Ming Qian Large Tree Spring Tips—the tender buds harvested before the Qingming Festival, which marks the prime season for spring Pu-erh. After a long winter dormancy, these ancient tea trees produce nutrient-rich leaves with fine hairs and thick, soft bases. Such exceptional leaves form the foundation of this high-quality Raw Pu-erh tea cake.
- Harvested in early spring (Feb–Apr) from large, mature tea trees, capturing the freshest, most delicate spring tips.
- Aged for eight years, offering a bright amber liquor with evolving flavors over multiple infusions.
- The first 1–3 infusions are bold and intense, with a fast and lasting aftertaste.
- Infusions 4–7 soften into a mellow, smooth profile.
- Infusions 7–10 maintain a consistent, sweet, and smooth taste.
Gongfu Tea Brewing Guide
(Traditional Method)
| Water Temperature | 100°C (212°F) |
| Tea-to-Water Ratio | 8g tea per 160ml water |
| Steeping Time | |
| Brews 1–5 | Steep for 10–15 sec |
| Brews 6–10 | Steep for 15–20 sec |
| Brews 11–15 | Steep for 20–25 sec |
| Brews 16+ | Steep for 25+ sec |
Tips: Tea masters recommend steeping times based on each tea's unique flavor, starting the timer after pouring the water.
Common Brewing Guide
(Easy Everyday Preparation)
| Water Temperature | 100°C (212°F) |
| Leaf-to-Water Ratio | 2g per 100ml |
| Steeping Time | About 1–2 minutes |
| Subsequent Infusions | Increase by 30 seconds each time |
Tips: You can adjust the steeping time or leaf-to-water ratio to suit your taste—shorten the infusion for a lighter brew or extend it for a stronger one.
