SHENG PU-ERH #1
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Aroma: Honey and tobacco with floral and camphor notes.
Taste: Smooth, balanced, with a honeyed and dried fruit flavor, accompanied by a subtle tobacco bitterness and a juicy, camphor-fruity aftertaste.
Effect: Powerful, pronounced, invigorating, and intoxicating.
Production: Raw materials from 2015, Yiwu Mountains, Menla Township, Sishuanbanna District, pressed in 2018 at the Xin Wen factory, Linzhan District, Yunnan Province, China.
Aged Sheng Pu-erh from the mountainous region of Yiwu, conveniently packaged in a compact format, featuring a classic flavor profile typical of this area. The tea cake is pressed at the Xin Wen factory, renowned for high-quality raw materials even for their basic Pu-erh. The tea leaves used are of high quality. The moderate aging, impactful nature, and reasonable price make this Pu-erh a true workhorse for Sheng lovers.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 5-6 grams to a Gaiwan or Clay Teapot 3.4 OZ ( 100ml ).
Use 212°F boiling water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 10 seconds.
Infuse 2nd and subsequent brews for 5-15 seconds.
Repeat several times until the flavor and aroma of the tea dissipates.
As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Infusion method
Use a teapot or French press.
Preheat the vessel well.
Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.
Use 212°F boiling water. Infusion time is 2-4 minutes up to taste.
INGREDIENTS
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