2012 Zi Juan Purple Leaf Pu-erh
A delicious sheng (or raw) pu-erh with a rich taste and no bitterness. Harvested in late April, the purple leaf pu-erh comes from a particular type of tea plant cultivar whose leaves are purple in early spring. The purple indicated a high amount of zinc and other nutrients, all of which lends itself to a smooth and complex flavor.
This tea cake's tea pluck consists of one bud and two to three young leaves.
Use 2 to 3 grams of tea for every 6 ounces of water. Generally this works out to a teaspoon per every 6 ounces of water. For the first infusion, use boiling water for 1 to 2 minutes. Add 15 to 30 seconds for every subsequent infusion. You can infuse this tea at least 7 times.