SHU PU-ERH #11
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Aroma: woody-nutty, with vintage notes of leather and an old basement or attic.
Taste: soft, deep, harmonious, and refined. The taste includes old, slightly musty wood, chocolate, nuts, spicy, noble-earthly notes. Long, slightly minty aftertaste.
Impact: harmonizing, powerful but meditative, relaxing.
A premium-level, moderately-aged shu pu-erh produced in Manhai under the brand Zhong Cha (CNNP) in 2003.
We found this pu-erh from a tea collector-investor in Guangzhou who has been buying successful batches of shu and shen pu-erhs for over 10 years, storing them professionally in a specialized tea warehouse in Guangzhou.
Thanks to proper storage, the tea has developed what is known as Chen Xiang - "Aroma of Aging". Chen Xiang can be defined as special notes in taste and aroma that appear in tea as a result of its (proper and quite lengthy) storage.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 6-8 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 10-30 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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