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Kokang Jade Leaf Sheng Pu’er Tea Cake 2021 Vintage
About This Tea
The Kokang Self-Administered Zone of the Northern Shan State is an ancient tea cultivation area on the border of Yunnan and Burma. The local varieties of tea trees are some of the oldest in the world and have naturally interbred with seeds introduced from Yunnan more than 800 years ago. The teas from this region are very unique and grown at high elevations between 1800-2200 meters in forest plantations found in the surrounding Wa and Han ethnic villages. This region is famous for outstanding Pu’er teas with elegant fragrance, complexity and tannin density. The Kokang Jade Leaf is the highest grade of Sheng Pu’er tea cakes made by this producer group. Jade leaf is selected from the highest elevation tea areas in the region and produced by a select group of artisans in the group that have the highest skills to produce mao cha by hand-roasting and hand-rolling in small batches.
Origin
Kokang SAZ, Northern Burma
Cultivar
Indigenous Assamica
Harvest
May 2021
Elevation
1800-2200 meters
Ingredients
Sheng Pu’er Tea
Ingredients
Sheng Pu’er Tea
Origin
Kokang SAZ, Northern Burma
Cultivar
Indigenous Assamica
Harvest
May 2021
Elevation
1800-2200 meters
Preparation
- Imperial
- Metric
Traditional Tea Preparation
Chip the cake carefully with a pick or Pu’er dagger.
Add 7g to a gaiwan or gongfu teapot (per 150ml-200ml).
Use 212°F boiling water.
Briefly rinse leaves for 5-10 seconds. Decant and discard this rinse infusion. Proceed to infuse the tea using boiling water. Enjoy each infusion individually and savor the flavors of each round.
Decant 1st, 2nd, 3rd and 4th infusions after 20 seconds. The tea infuses fast and gives out its strength in the beginning of the session. Brew the tea several times until the taste weakens. Increase the infusion time to your taste preference after you become familiar with the tea.
Origin
Kokang
Northern Shan State, Burma
