Aged Raw Puer Tea | The 7th International Tea Culture Seminar Dianqing Tea Cake Year 2002 (400g)

In 2002, to celebrate the seventh International Tea Culture Seminar cum Malaysia International Tea Festival, Purple Cane produced the “7th International Tea Culture Seminar Green Puer” (Dian Qing Yuan Cha) as a unique souvenir for fellow participants to collect.

The fresh leaves were harvested from large-leaf varietal tea trees that grow in the high mountain tea areas of southwest Yunnan, China. They underwent procedures of fixation, rolling, and sun-drying before being steamed and compressed into high-quality round tea cakes. With abundant rainfall, non-extreme climates, and a balanced ecosystem, these natural mountain areas produce supreme tea leaves rich in substances.

The infusion yields a bright yellowish-green tastes mellow and full-bodied with a strong aftertaste. This tea is now ready to be consumed for its signature refreshing note but could be kept for ageing to approach a smoother, more complex flavour.

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.