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small aged puerh cake. Rich, earthy flavor with a strong, dark infusion. Can be infused multiple times.
Brewing guidance: 1 tsp for a 8 to 10 oz cup; 212f or boiling; 1 to 1.5 minutes; keep the lid off;

or using Gong Fu Style: use a Yi Xing tea pot or a Gai Wan;put in leaves to cover the bottom of the pot; rinse once or twice using boiling water; then steep quickly and strain out the infusion to a pitcher; drink the tea from the pitcher; good for 10 to 12 steepings.
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