📌 Taste:

A dense, soft infusion without harsh bitterness.

Notes of damp wood, dates/prunes, light camphor, cocoa.

📌 Origin:

Menghai, Bulanshan

📌 Brewing method:

In a gaiwan/teapot 100–120 ml (gongfu):

1. 6–7 g tea, water 96–98°C.

2. 2 quick rinses for 3-5 seconds (drain).

3. Strains: 8 sec → 6 sec → 8 sec → 10 → 12 → 15 → 20… Holds 10+ strains.

📌 Mini-tips

If you feel a strong “blow”, let the pancake “breathe”: break it into large petals and leave it in a paper bag for 1–2 weeks.

Storage: paper or pu-erh bag, +18…25°C, humidity 55–70%, odorless, not in plastic.

It is better to break the pancake with a pu-erh knife at the edge, going in parallel to the layers - there will be fewer crumbs.