Raw Puer Tea | Purple Cane Zhen Wei Hao 紫藤臻味号 Year 2017

It has been thirty years since Purple Cane was established to venture into the tea trade and to promote tea culture. The three-decade journey calls for a commemorative tea, and it comes in the form of a limited edition made under the joint supervision of respected tea personnel, Mr Lu Li Chen and the founder of Purple Cane, Mr Lim Hock Lam.

The tea is made with fresh broadleaf harvested from the Yiwu tea growing region located at a high elevation in the Menghai County, Yunnan Province, China. The pollution-free and ecologically-safe environment yield premium quality raw material, which has been sun-dried, steamed, shaped and compressed using the time-tested traditional method. The finished product exemplifies perfectly the lingering finish of a premium Yiwu tea.

Creating values and building a legacy, the commemorative 'Purple Cane's Zhen Wei Hao' Puer Tea Cake is firmly placed in the development of tea history and culture in Southeast Asia.

Commemorating Purple Cane's 30th anniversary, 2017

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.