Hongyun tea is a new recipe presented by the Dayi brand and belongs to the Cooked Puerh category. Fairly tender leaves are used in this recipe. The taste is smooth and pure. It is good value for the quality, plus each 100g piece comes with a nice gift box.Menghai's philosophy is to walk a middle path in terms of fermentation degree and the blending raw material used.

Appearance Leaf: The tea cake is well shaped into 100g pieces. Clean mark. Surface leaves are dark brown dotted intensely with golden tender leaves.

Liquid: Thick and oily from 3th or 4th round in brownish red tone. Liquid is topped with visible sheen.

Taste: Pure without any peculiar taste.Liquid slides down through throat smoothly.  

Origin: Menghai County, Yunnan Province

Harvest: Nov. 10th, 2008

Puerh tea can be brewed with the gaiwan method, with a big teapot and most suitable for gongfu style tea brewing. The teapots used for brewing usually come from Yixing and one pot often times is reserved for one kind of tea.

To brew 801 Hongyun Cooked cake, first put dry tea leaves (ratio leaves to water, 1:15 to 1:18) into the Yixin clay pot or ceramic gaiwan, then pour 100 degree water into the tea ware. Rinse the tea one or two times and discard all the liquid. Let it brew for 15 seconds for the first round and it is ready for drinking. Steeping time can be prolonged with each subsequent brew. This tea can be brewed for about 6 rounds.