EN
Lao Shu Cha "Burmese" is an aged shu pu-erh from 2006, harvested and made in Burma. The raw material is fleshy, thick spring-harvest leaf, and all of the processing was done on a small family farm.
Fermentation was handled by an experienced tea maker, and the tea matured in a humid warehouse, which is clearly reflected in the flavor.
Characteristics
- Type: shu pu-erh, aged
- Origin: Burma, small family farm
- Year: 2006
- Raw material: fleshy, thick spring-harvest leaf
- Storage: humid warehouse
- Form: whole dark brown leaf, sold by weight
Aroma and Taste
Dry leaf: expressive and intense, woody and balsamic, with the typical nuances of wet storage and camphor.
Liquor: multifaceted and mature, camphor and balsamic, with spices, wood resin, forest moss, a damp autumn forest and old books; the flavor is full and deep, with a hint of chen xiang (aged aroma) and a touch of wet storage.
Aftertaste: enveloping, long and silky, with a slight tartness at the end.
Why You'll Love It
A willful and interesting pu-erh that stands out in character among its Chinese relatives. It brews gently, opens up smoothly and in layers, is easygoing, and works well both for gongfu brewing and for simmering over heat. It is warming and energizing, and helps you settle into the moment.
How to Brew
Gongfu brewing (short infusions):
- Teaware: porous clay for shu pu-erh or thick-walled porcelain
- Water: 95–98 °C; 5–6 g of tea per 100 ml
- The first infusion is a rinse, then infuse for 15–20 s, adding 5–15 s each time
- The flavor holds for 8–10 infusions
Storage
Store in a tightly closed container away from light, moisture and strong odors, at room temperature.