SHU PU-ERH #20
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Aroma: noble, spicy-woody, camphor.
Taste: rich, sweet-woody, nutty profile with camphor notes. The aftertaste is sparkling and juicy.
Impact: highly meditative, relaxing, and harmonizing.
Production: 2005, Fuhai Factory (Chinese: 福海), Manhai County, Sishuanbanna District, Yunnan Province, China.
Premium aged shu puerh tea. An exemplary Lao Cha with pronounced Zhang Xiang (Chinese: 樟香, "Camphor Aroma"). Professionally stored in a specialized tea warehouse in Guangzhou.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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