SHENG PU-ERH #3
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Aroma: honey-dried fruit, tobacco, camphor, multi-faceted.
Taste: soft, clean, rounded. The first cups contain honey, dried fruits, and fresh apples. They change to nutty, camphor, and even tobacco notes as the tea continues to unfold. No sharpness — just zen.
Effect: meditative, intoxicating. Immerses you in the palette of tastes with your head.
Production: 2008, Mountains and Wu, Mengla County, Xishuangbanna County, prov. Yunnan, China.
Aged, mature Sheng from ancient trees from the mountainous region and Wu with a classic taste profile for this area. 14 years of storage in a warehouse, with an ideal, controlled moisture balance, have largely determined the character of this tea.
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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