The greatest value of this tea lies in the ancient tree material and sun drying. In the big sun days in Yunnan, it can dry out in about a day. So sun-dried black tea, tea mild, refreshing taste, with sun-dried fragrance and light flower fragrance.
Brewing Method
The water temperature: 100 degrees Celsius boiling water, about 5 grams of dry tea each time.
The first to fifth times: 10 seconds or so out of the soup, you can taste the taste of tea surface, taste with the fragrance of the sun. Sun-dried Pu'er Black Tea is rich in substances and has high foam resistance. It can be easily brewed for more than 15 times.
Exploring sun-dried black tea
Sun drying describes a part of the making process, rather than a flavour that every drinker must detect. Treat the floral description above as an invitation to pay attention, not a tasting examination. A useful first session asks simpler questions: is the cup light or full, is the finish sweet or drying, and how does it change from the first infusion to the next?
The short times in the instructions above work as a sequence. Have the cups and receiving jug ready before pouring water onto the leaves, and empty the brewing vessel fully after each infusion. If the early cups are stronger than you want, reduce the time or leaf amount at your next session. If the later cups become weak, increase the time gradually rather than continuing to use the same short steep indefinitely.
Compare this tea with another Yunnan black tea using the same water and similar cups. Write down the leaf weight, water volume and time for each. This makes the comparison fairer and helps distinguish your brewing choices from differences between the teas.
The number of enjoyable infusions is something to discover in the cup. Stop when the flavour no longer appeals to you; reaching a quoted number is not the purpose of the session. Store the remaining dry leaves away from moisture and strong household smells.