EN
Shu Pu-erh Special is a shu (ripe, fermented) pu-erh for those looking for quality a step above basic pu-erh. It is made from good-quality young leaves with plenty of young tips, the pale buds at the end of each shoot.
The tea gives an intense earthy aroma and a slightly sweet flavor. With longer brewing it gains strength and leaves a characteristic astringent feeling in the mouth.
Characteristics
- Type: shu pu-erh, loose leaf
- Country and region: China, Yunnan province
- Ingredients: pu-erh leaf
- Flavor: slightly sweet, rich
- Aroma: earthy, intense
- Allergens: may contain nuts, sesame and soy
Aroma and Taste
Dry leaf: young leaves with noticeable pale tips and an earthy scent.
Liquor: full-bodied, intense, earthy and slightly sweet.
Aftertaste: a light astringent feeling in the mouth, especially with long brewing.
Why You'll Love It
A warming, good-quality pu-erh that suits cold evenings. The leaves can be infused two or three times.
How to Brew
Western-style brewing (teapot):
- Tea: 4–5 g per 250 ml
- Water: freshly boiled
- Time: about 2–3 min; the same leaves can be infused two or three times
Gongfu brewing:
- Tea: about 5 g for a 100–120 ml gaiwan
- Water: 95–100 °C
- Rinse for 5–10 s, then short infusions of 10–15 s, gradually increasing the time
Storage
Store in a tightly closed jar in a dry, dark, well-ventilated place, away from strong odors.