Fengqing Chun Xiang Raw Pu-erh Cake Tea

This is a unique raw pu-erh cake, made of leaves from the Fengqing large-leaf species in Yunnan. Pu-erh of this type has a strong flavor and gentle aftertaste, and while drinking it, its taste and fragrance linger on your tongue and fill your throat with their sweetness. This tea is 200g per cake, which is very suitable for daily drink. It has slight bitter taste but will quickly disappear, followed by the sweetafter in our mouth. The aroma in the bottom of our tea pitcher is prominent and delighted.

	Cup Method		Chinese Gongfu Method
	Teacup: 12oz / 355ml		Gaiwan: 3.8oz / 110ml
	203℉ / 95℃		203℉ / 95℃
	5g Tea		8g Tea
	Brewing time: 3 - 5 mins		8 steeps: rinse, 10s, 20s, 30s, 40s, 50s, 60s, 90s, 120s
			Rinse time is around 5 seconds

The Ximu tea garden is located in the southwestern part of Yunnan Province, at an elevation of around 1900 meters. The annual average temperature here is about 14.5℃ with an average precipitation of about 1400mm per year, all factors that lead to a better environment for the growth of crops, especially tea and walnuts.

This raw pu-erh cake is from Fengqing, the representative pu-erh production area in the southern region of the Dianxi longitudinal valley. As a county, Fengqing is in the northwest of Lincang, one of the four famous pu-erh production areas alongside Xishuangbanna, Pu’er, and Baoshan, and is one of the first homelands of tea in the world. This place is also famous for being the hometown of Yunnan black tea in Lincang. Fengqing has a long history of planting, producing, and drinking tea, and the environment features many mountains webbed with rivers.

The Mengku large-leaf tea tree is a rare variety in the world. These species are mainly distributed in Lincang City, Fengqing County, and Shuangjian County; Yunnan has a unique advantage when it comes to geography, as its abundant rainfall and prime temperature are perfect for planting these types of large-leaf trees. The leaves from these trees are abundant in polyphenols, catechins, and amino acids, meaning they are suitable for making pu-erh, black, and green teas.

Pu-erh tea is one of the oldest types of tea in China, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. Pu-erh is named after the town of Pu’er in Yunnan province, which was the original trading center of this tea. In its early history, this tea was actually used as bartering currency in southwest China, where the famed Cha Ma Gu Dao, “Tea Horse Road”, was built for the sole purpose of transporting it through the Himalayas to other countries and areas in Tibet.