SHU PU-ERH #22
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Aroma: Dense, rich, spicy-nutty.
Taste: Dense, creamy, nutty, with the signature "Bulang" chocolate bitterness and spicy hints of bark in the aftertaste.
Effect: Powerful and confidently invigorating, it charges with energy and positivity.
Production: 2009, Yunmin Factory (Chinese: 永明), Bulang Mountains, Manhai County, Sishuanbanna District, Yunnan Province, China.
Aged and therefore excellently balanced premium guntin tea. For the production of this puerh, select bud materials were used.
It is intriguing with its classic profile of puerh from the Bulang Mountain area, featuring creamy, woody-nutty notes and a chocolate-coffee bitterness in the aftertaste
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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