1980s Pu-erh Brick Pieces
1980s 普洱茶磚片 雲南
This is a fantastic well-aged Pu-erh tea that has matured and aged to perfection. We named this tea “X.O.” in the family, meaning Extra Old like the cognac and is savored during family gatherings. Savored as a well aged pu-erh but also because it is the first tea brick that my father (the founder of the company) broke apart with a pu-erh knife as we watched in amazement as young children.
This special pu-erh tea brick naturally age through the years and oxygen expansion has become chunks and pieces. The taste has brought a true meaning of mellowness, subtleness, rich woody flavor, satisfying mouth feel and balance. For me, it is all of the above and reminiscence of childhood and life.
Special Brewing method:
- 2 teaspoon (6g) for 125ml (4oz) Terracotta, Porcelain teapot or Gaiwan
- Water temperature should be 100°C (212°F)
- Warm all teapot, faircup and teacups
- Rinse tea two times
- 1st brew steep for 30 seconds
- 2nd brew steep for 35 seconds
- Each additional brews add 5 seconds
- You will properly find the tea still in its original shape.
Try this traditional method to extract the leaves:
- Traditional for premium aged teas like this we save the brewed leaves in a bowl, and add 1 cup of water 250ml (8oz), steam it for 25 minutes.
- Or boil the tea leaves in water, simmer for 20 minutes.
Tip for a additional taste experience:
- Add a dash of cognac to the hot tea. Sip slower and enjoy the superior aroma and “Cha Qi” (energy).
- Ratio of cognac: 50 ml of brewed tea to ¼ of a teaspoon of cognac. Best during the 5th to 6th brew or when the tea is at the fullest bodied texture.