EN
Shu pu-erh is an aged tea fermented by an accelerated process, originally from China's Yunnan province. Its leaves go through wet-piling fermentation, which makes the liquor dark, thick and soft, without the astringency of young sheng pu-erh.
Its classic, approachable flavor makes it a good choice both for newcomers and for anyone who enjoys a dense, warming cup.
Characteristics
- Type: shu pu-erh (post-fermented tea)
- Region: Yunnan, China
- Form: loose leaf, sold by weight
- Liquor: dark and rich
- Flavor: full and soft, with notes of wood, nuts and cocoa and a light sweetness
Aroma and Taste
Dry leaf: warm and earthy, with hints of dark chocolate and dried fruit.
Liquor: a deep, rounded flavor: woody and nutty tones blend with cocoa and gentle sweetness, with no harshness.
Aftertaste: soft, long and slightly sweet, with earthy notes.
Why You'll Love It
Pu-erh is a great fit for cold days: it is warming, gently invigorating and pleasant to sip while you focus. The leaf stands up to many infusions, so a single portion keeps unfolding throughout your tea session and goes a long way per cup.
How to Brew
Gongfu brewing (short infusions):
- Tea: 5–7 g per 100–150 ml of water
- Water temperature: 95–100 °C
- First infusion is a rinse: pour the water off quickly to wake up the leaf
- Infusion time: 10–20 s, then add a few seconds each time
- The leaf gives up to 8–10 infusions
Storage
Store in a tightly closed container away from light, moisture and strong odors, at room temperature.