About 2011 Burma Border Sheng:
This 2011 Burma Border Sheng tea brick is a sheng (green) puer mini tea brick from the summer harvest of 2011. Puer refers to a family of teas exclusive to South China and native to the Yunnan region. It is one of the traditional forms of making tea using the broad leaf “Da Ye” tea plant varietal. Puers can be made either green or dark, from a small tea bush or old growth tea trees. The tea leaves are roasted, then fermented and compressed into a classic puer brick form. Puer tea can also be made loose leaf or in round cakes. The tea leaves for this tea brick are grown on a remote, mountain-top tea garden in Cangyuan near the China-Burma border.
Ingredients: Compressed Puer Tea Leaves.
Size: 3.75″ x 2.5″ x 1″
Net Wt. 3.5 Oz., 100 grams
Servings per brick: 40 cups
Warm pickled nori aroma, medium bodied green puer with pleasant hints of smokiness.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
Brewing the tea brick is fairly simple. Break off a small piece (equal to the size of a teaspoon), and brew as you would with loose leaf tea.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|