EN
Da Shu Tou Chun is a loose sheng pu-erh whose name translates as "early spring tea from big trees." It is a fresh, bright and energetic tea for those who love young pu-erh with a distinct character, aroma and long aftertaste.
The leaf was picked in the high mountains of Da Xue Shan ("Big Snow Mountain") at the very beginning of spring, when leaves and buds are full of life. The tea was made on a small farm by an experienced tea maker, with skilled handling at every stage.
Characteristics
- Type: loose sheng pu-erh
- Region: high mountains of Da Xue Shan
- Harvest: early spring
- Leaf: tender young leaves on a small stem with plenty of buds
- Flavor: fresh, bright, with a lasting aftertaste
Aroma and Taste
Dry leaf. Young, springy leaves with many small downy buds.
Infusion. Fresh, juicy and energetic, with a bright flavor.
Aftertaste. Long; the aroma and flavor linger in memory.
Why You'll Love It
The combination of young leaf and buds gives a lively, expressive flavor. The tea suits an afternoon tea session and anyone who wants to get to know fresh sheng pu-erh.
How to Brew
Gongfu brewing (short infusions; the best method):
- Vessel: thin-walled porous clay for sheng pu-erh or porcelain
- Water at 90-95 °C
- 4-5 g of tea per 100 ml of water
- Short infusions of 5-15 s, adding 5-10 s each time
- The tea holds up for 7-8 infusions
Western-style brewing (teapot):
- Porcelain or glass teapot
- 2-3 g of tea per 0.5 l of water at 90-95 °C
- Steep for 3-5 min
Storage
Store in a closed container in a dry, cool place, away from light and foreign odors.