Chan Cha Yi Wei (禅茶一味), a philosophical definition to combine the tea culture and zen philosophy. It was firstly mentioned by Buddhist Master Yuanwu Keqin (圆悟克勤,1063-1135) in Song Dynasty. The core philosophy of Zen and Tea Culture is summarized into four Chinese characters - Zheng (正, Justification), Qing (清, Purification), He (和, Peace) and Ya (雅, Elegance). 

In appearance: 358 g teacake of medium density, broken effortlessly with fingers into large rolled brown leaves and buds with thin stems. The aroma is restrained, woody. The infusion is transparent, light chestnut colour.

The brewed tea has a mature, woody- balsamic bouquet with notes of wild herbs, dried fruits and camphor. The aroma is deep, fruity-balsamic. The taste is aged, polyphonic and refined, sweetish, with delicate berry acidity, opens gradually and fluently, transforming into sappy finish.

Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for Row Puer made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 1 second), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 12 times.

Excellent aged rare Raw Puer – flavourful, soft and refined.