SHU PU-ERH #6
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Aroma: Woody, nutty.
Taste: Sweet, rich, and enveloping, with hints of dark chocolate and oats.
Effect: Excellent for invigoration and awakening.
Production: 2018, Manhai District, Sishuanbanna Prefecture, Yunnan Province, China.
Soft, yet potent on the body and mind.
When Pu-erh is fermented in a large pile, a dense layer of raw material forms on its surface. The fermentation processes within this layer occur at a slower pace. This tea material, extracted from the main part of the pile during the final stage of tea production, is separated, broken into individual clumps, and brought to readiness. These Pu-erh clumps are called tea heads or Cha Tou.
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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