Raw Puer Tea | Er Wu Qing 二五青 Year 2012

This commemorative tea was launched in 2012 to celebrate Purple Cane’s 25th anniversary. Raw leaves were harvested in spring from the Menghai tea growing region in Xishuangbanna of the Yunnan Province. The leaves were steam-pressed into tea cakes of 357 gram each in traditional ways.

Delicious to drink when fresh, the tea yields a golden infusion that promises a delightful aroma and pleasant finish. As the fresh young tea develops its complexity in our dry Malaysian storage over time by way of natural maturation, it offers a cup that is not just velvet-smooth but also full of aroma only a well-aged Puer can offer. Great for a satisfying brew, it is also ideal for extended storage.

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.