EN
"Lao Wu Shan" is a farm-produced sheng pu-erh from Pu'er prefecture, made from selected spring material of the 2015 harvest. The leaves were picked from large trees about 80 years old, processed according to technical standards and aged in "dry" storage.
Over the years of aging, the tea has gained depth and developed its own character. This is a mid-aged sheng: the sharpness of young pu-erh is gone, but the freshness and energy of the leaf remain. The tea is loose-leaf and farm-made, with no big names and no hype.
Characteristics
- Tea type: sheng pu-erh (green pu-erh), farm-produced
- Region: Pu'er prefecture, Yunnan province, China
- Harvest: spring 2015
- Form: loose leaf
- Material: from trees about 80 years old
- Storage: dry
- Flavor: floral-fruity, with shades of spice and honey
Aroma and Taste
Dry leaf. The dry leaf has a soft scent of flowers, fruit and dry herbs.
Infusion. The bouquet is refined, soft and many-sided: a floral-fruity range in balance with spices, dried fruit, field herbs, honey and dried berries. The taste is silky and even, with light astringency, and opens up smoothly.
Aftertaste. Long, juicy and enveloping.
Why You'll Love It
A harmonious pu-erh for a special mood: you want to drink it without hurry, absorbing the details. Suitable both for getting to know mid-aged sheng pu-erhs and for connoisseurs. Refreshing, calming, and it helps bring thoughts and emotions into balance.
How to Brew
Gongfu brewing
- Teaware: gaiwan or clay teapot, 100–120 ml
- Tea: 3–4 g per 100 ml
- Water: 95–98 °C
- Time: short infusions of 10–15 s, then add 5–10 s each time
- The flavor lasts for 7–8 infusions
Western-style brewing (teapot)
- Tea: 6–8 g per 1 l of water
- Water: 90–95 °C
- Warm the teapot, add the tea, pour in the water and steep for 3–5 minutes
Storage
Store in a dry, clean, well-ventilated place free of foreign odors, away from direct light and moisture. Sheng pu-erh changes and gains depth over time, so it can be kept calmly in a cool place in tightly closed packaging.