EN
Ma Yi Wo (蚂蚁窝) translates as "ant nest," or "Ant." This unusual shu pu-erh got its name from the characteristic shape of its pressing and the look of the raw material. The tea is made from selected Yunnan leaves, and years of aging have made the flavor softer, deeper and more harmonious.
The 2014 harvest combines the mature character of an aged shu with the liveliness of a relatively young tea. It is a good choice both for everyday tea sessions and for getting to know quality shu pu-erh.
Characteristics
- Type: shu pu-erh, pressed
- Region: Yunnan province, China
- Year: 2014
- Weight: 100 g
- Liquor: thick, dark chestnut, oily in texture
Aroma and Taste
Dry leaf: warm, with shades of chocolate and dried fruit.
Liquor: dark chocolate, cocoa beans, nuts, tree bark, dried fruit and light creamy shades; the flavor is dense, velvety and slightly sweet, without sharp earthiness or bitterness.
Aftertaste: soft, sweet and warming.
Why You'll Love It
Gently warming and supportive of a calm, alert mood, it suits daily and long tea sessions. It opens up both in gongfu brewing and with long steeping, and gives 8–12 rich infusions.
How to Brew
Gongfu brewing (short infusions):
- Teaware: a gaiwan, a Yixing teapot or a thermos
- Water: 95–100 °C; 5–8 g of tea per 100–150 ml
- Rinse: quickly rinse the tea with hot water
- First infusion: 10–15 s, then increase the time as the tea opens up
Storage
Keep the whole cake in paper or kraft packaging in a dry, well-ventilated place free of foreign odors and direct light. Do not store the tea in airtight plastic: pu-erh needs air.