SHU PU-ERH #18
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Aroma: bright, with a clear camphor note.
Taste: sweet-woody, sleeper, and dense with hints of bitter chocolate and prunes. All these notes will be intertwined harmoniously, without kinks, thanks to proper storage in a specialized warehouse.
Impact: powerful, actively toning.
Production: 2012, Menghai Da Tang Factory (Chinese: Menghai County, Xishuangbanna County, Yunnan Province, China.
A good sample of aged guntina.
The word guntin (kit. 宫廷, "Palace") indicates the category of raw materials, i.e. the size of the sheet. Such leaves are small, and at the same time whole, and not cut. In the guntins, tender leaves are necessarily interspersed with a large number of tea buds. Together they provide a rich taste and a strong impact. By nature, this tea is bold and even brutal, but noble.
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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