SHU PU-ERH #23
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Aroma: Fresh and strong, with notes of nuts and wood.
Taste: Rich, dense, yet soft and very drinkable. Excellent balance! In terms of associations, it's like dark chocolate with cream. Enveloping, long aftertaste.
Effect: Energizing and inspiring.
Production: 2009, Yun Min Factory (Chinese: 永明茶厂), Bulang Mountains, Manhai County, Sishuanbanna District, Yunnan Province, China.
A premium aged shu puerh with a rich flavor profile made from carefully selected raw materials. The blend includes many large, deep-black leaves and black-orange fluffy tips. The compression is medium, and the cake easily breaks apart by hand.
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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