2017 Ming Qian Large Tree Spring Tip Raw Puerh Tea Cake - Tea Sample
2017 Ming Qian Large Tree Spring Tip Raw Puerh Tea Cake - Tea Sample
Couldn't load pickup availability
Interested in learning more about this tea?
Find out more details and enjoy special pricing on our standard whole cakes.
Learn More & Discounts
Sourced from Yunnan, southwest China, this sample features tender buds harvested before the Qingming Festival — the prime season for spring Puerh tea. After winter dormancy, ancient tea trees produce nutrient-rich leaves with fine hairs and thick, soft bases, hallmarks of quality Chinese spring tea.
- 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.
Gong Fu Tea Brewing Method
(Traditional Chinese Method)
| Water Temperature | 100°C (212°F) |
| Leaf-to-Water Ratio | 7g per 150ml |
| Brewing Time | First steep for 18 seconds |
| Subsequent Infusions | Increase by 4 seconds each time |
Tips: Before brewing, warm all your teaware with boiling water. After each infusion, fully pour out the tea—make sure no water remains in the pot.
Common Brewing Method
(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: Adjust the leaf-to-water ratio to shorten the infusion time or to brew a lighter or stronger cup of tea.
