EN
Yin Yun "Purple Shu" is an aged 2016 shu pu-erh from a small factory that works with high-quality raw material. The blend is based on purple-leaf raw material, rich in anthocyanin, picked in the spring of 2016.
Traditional processing preserved the character of the purple leaf: the tea is distinctive, dense and moderately strong. It is a complete, self-sufficient everyday shu pu-erh with a good aged texture.
Characteristics
- Type: shu pu-erh, pressed cake
- Factory: Yin Yun
- Raw material: purple leaf, spring 2016 harvest
- Cake weight: 357 g
- Leaf: large and medium, fleshy, with a small amount of stems and buds
Aroma and Taste
Dry leaf: soft and clean, spicy and nutty, with woody and berry shades.
Liquor: a rich, rounded, woody and spicy bouquet with shades of dark chocolate, nuts, dates and spices; thick, viscous and slightly sweet.
Aftertaste: silky, viscous and long, with a pronounced sweetness.
Why You'll Love It
A very drinkable and refined tea that develops beautifully over the session. It is gently invigorating and warming and sets the tone for the day, which makes it a good morning tea.
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.