1980’s white needle golden lotus tea, a type of cooked puer tea, is made of the finest buds among all kinds of puer tea.
Produced in the 1980s, the name of white needle golden lotus tea describes the characteristics of the tea with the color gold, needle-like tea leaves, white tip, and lotus aroma.
With the procedure of wodui (wet-piling) that accelerates the transformation, 1980’s white needle golden lotus tea lends to a soft and silky texture. The lotus aromas and date sweetness emerge from the bottom of two cheeks, making the tea a pleasant treat in the cold weather especially with its warm maroon color.
We highly suggest you use a Yixing clay (purple clay) teapot for best presenting the flavors of puer tea.
When brewing the tea, the tea to water ratio could be 1:25. (ex.150cc teapot with 6g of tea).
When brewing 1980’s white needle golden lotus tea, we recommend you to brew it with boiled water and pre-brew it once. Pre-brewing not only wash up the dust accumulated from decades of storing but also wake the tea up to stimulate more flavors. Pre-brewing should not take more than 15 seconds since the procedure is to open up the tea leaves. After the pre-brew, the first infusion should take around 25 seconds; followed by 15 seconds of the second infusion, and 20 seconds of the third infusion. Gradually add 10-20 seconds for each infusion you make afterward depending on your preference on the taste.
The waterflow you apply when brewing tea can also affect the taste as gentle waterflows create more elegant flavors, stronger aromas, and a more concluded body, as opposed to sudden waterflows, create more mellow taste and subtle aromas. Feel free to experiment on your own and please share your experiences with us.
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