EN
Hong Pu Hao "Aged Aroma" is a shu pu-erh from a small factory, made in the old production style. The raw material is young spring leaves and buds from the 2019 harvest.
This is a well-balanced, rich and multifaceted tea, suited both to an introduction to the old style of shu pu-erh and to everyday tea sessions. The 357 g cake is neat and round, with a clean, even break.
Characteristics
- Type: shu pu-erh, pressed cake
- Factory: Hong Pu Hao
- Raw material: spring leaves and buds, 2019 harvest
- Cake weight: 357 g
- Leaf: medium-sized, with buds and a small amount of stems
Aroma and Taste
Dry leaf: expressive and rich, camphor-spicy and woody, with light nutty nuances.
Liquor: refined, clean and complex: woody and camphor-like, spicy, with shades of dry moss, nuts and resin; the flavor is juicy, rounded and full.
Aftertaste: silky and long, with good development.
Why You'll Love It
A bright, strong tea that fits the morning well: it is energizing, centering, refreshing and warming.
How to Brew
Gongfu brewing (short infusions):
- Teaware: porous clay for shu pu-erh or thick-walled porcelain
- Water: 95–98 °C; 4–5 g of tea per 100 ml
- The first infusion is a rinse, then infuse for 5–10 s, adding 10–15 s each time
- The flavor holds for 6–7 infusions
Western-style brewing (teapot):
- Teaware: a large glass or porcelain teapot
- Water: 95–98 °C; 4–6 g of tea (1.5–2 tsp) per 500 ml
- Warm the teapot, add the tea, rinse with boiling water and pour it off
- Add boiling water, cover with the lid and steep for 5–6 min
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.
