EN
Gushu Sheng Pu-erh Nanben Laozhai, harvested in 2022, is a raw pu-erh from old "gushu" trees. Nanben Laozhai village is located in the west of Mengsong township, about 3 km from the Sanmai village committee, at an average altitude of 1,693 meters above sea level. Wild-growing tea trees more than 500 years old can be found here.
Tea from such trees is valued for its rich flavor and aroma, pronounced strength, resistance to repeated brewing and powerful aftertaste. The yield from a single tree is small, no more than 3 kg of raw material (maocha) a year, which is why this pu-erh is considered premium.
Characteristics
- Tea type: sheng pu-erh (raw)
- Region: Nanben Laozhai village, Mengsong, Yunnan, China
- Year of production: 2022
- Raw material: leaves of gushu trees over 500 years old
- Form: loose leaf
- Flavor: fruity-floral, sweet, without bitterness
Aroma and Taste
Dry leaf: deep, lingering and sweet; reminiscent of sun-warmed stones, forest herbs, roasted chestnuts and wild honey.
Liquor: thick, oily and very soft; floral-fruity aromas, with baked mango and buckwheat honey. Around the fifth infusion a citrus bitterness and herbal astringency appear, quickly giving way to the sweetness of flower nectar.
Aftertaste: long, with a light minty coolness on the tongue and cheeks and a gradually emerging honey sweetness.
Why You'll Love It
The tea opens up from the very first cup: a sense of calm and clarity arrives. It can either invigorate and set you up for tasks or gently relax you, depending on your state. Suitable for an afternoon tea session as well as special occasions.
How to Brew
Gongfu brewing (short infusions; gaiwan or small teapot):
- 5-6 g of tea per 150 ml
- Water 95 °C; rinse for 5 s, during which the liquor foams noticeably, which is normal
- Infusions of 10-15 s, then increase the time
- The tea holds up to 10 or more infusions
Western-style brewing (teapot or heat-resistant mug):
- 3 g of tea per 200 ml of water
- Water 90-95 °C
- Steep for 3-5 min
- Suitable for re-steeping
Storage
Store in a dry, cool place, away from light and foreign odors. Sheng pu-erh can be left to age: its flavor changes over time.
