EN
Long Feng "Mature Lincang" is an aged shu pu-erh from the small Long Feng workshop. The blend is based on selected raw material from the 2016 harvest, picked in Lincang prefecture, Yunnan province.
Traditional processing brought out the refinement, strength and flavor of this raw material. The result is an approachable everyday shu pu-erh with the characteristic Lincang profile and moderate aging, in which everything is in its proper place.
Characteristics
- Type: shu pu-erh, pressed cake
- Factory: Long Feng
- Region: Lincang
- Harvest: 2016
- Cake weight: 357 g
- Leaf: large, fleshy leaves with a moderate amount of buds and stems
Aroma and Taste
Dry leaf: soft, juicy, sweetly spicy, with shades of fruit, chocolate, wood and spice.
Liquor: balanced, clean and rounded, spicy and woody, with chocolate, fruit, berries, nuts and spices; the flavor is juicy, bright and smooth.
Aftertaste: velvety, pleasant and enveloping.
Why You'll Love It
A great balance of quality and value: a dense cake with a clean break and an approachable everyday flavor. The tea is gently invigorating, refreshing and energizing for the whole day.
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.
