Raw Puer Tea | Fu Lu Shou Xi 福禄寿禧 Year 2016

In year 2014, four internationally renowned tea masters decided to create a new Puer Tea series named “Fu Lu Shou Xi” (fu - fortune; lu - prosperity; shou - longevity; xi - happiness) to commemorate their friendship and celebrate the spirit of tea art.

Under the supervision of the tea master in charge that respective year, a new tea is created and released each year. Each tea’s character is inspired by the tea master who created it. “Fu” (Fortune) (to be produced)- by Ip Wing-Chi (葉榮枝) from Hong Kong “Lu” (Prosperity) 2014 - by Lu Li-Chen (呂禮臻) from Taiwan “Shou” (Longevity) 2015 - by Lee Chee Kong (李自強) from Singapore “Xi” (Happiness) 2016 - by Camellia Siow Fei Chuan (蕭慧娟) from Malaysia

“Xi” 2016, of Raw Puer Tea | Fu Lu Shou Xi series This tea was created by the Malaysian tea master Camellia Siow Fei Chuan in 2016. She chose broad-leaf varietal leaves hailed from Wuliangshan, Yunnan, China as the raw material. The leaves were picked and sun-dried in 2016, left for a year, and only steamed and compressed into raw puer tea cakes in 2017. This special method of production helped the tea get rid of its green and astringent taste, to become smoother with a distinct honeyed fragrance.

Featuring stout strips, the tea leaves yield a clear yellowish infusion with full-bodied flavours, lingering aftertaste, and a pure and refreshing aroma. This tea cake can be kept to achieve a mellower, smoother, and more complex taste over time. It also has high potential growth in value as it is a limited edition.

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.