EN
Shu pu-erh "Tea King's Court" from 2005 is a mature pressed pu-erh weighing 357 g. It has been aged in storage for more than twenty years, so it has the softness and rounded flavor typical of aged shu. In the cup you can taste wood and nuts, and the character of the tea is warm, calm and comforting.
This is an intense, deep tea with a dark, dense infusion but without sharp astringency. It will please fans of mature shu pu-erhs who value thickness, depth and a feeling of coziness. The pressed form is convenient for storage: the cake keeps well for a long time, and you can break off a little tea at a time for brewing.
Characteristics
- Type: shu pu-erh, pressed
- Year: 2005
- Weight: 357 g
- Region: Yunnan Province, China
- Aging: more than 20 years
- Flavor: dense, deep, with notes of wood and nuts
Aroma and Taste
Dry leaf: a warm, deep aroma with notes of wood, dried fruit and a light sweetness.
Infusion: dark, thick and velvety, intense in flavor but without sharp astringency; in later infusions notes of nuts, wood, cocoa and dark dried fruit appear.
Aftertaste: long, soft and pleasantly slightly sweet.
Why You'll Love It
- Warming and relaxing: a good companion for a long evening or cold weather.
- Suits a meditative tea session and unhurried conversation.
- Gives many infusions while keeping its thickness and sweetness.
How to Brew
Gongfu brewing (short infusions; gaiwan or small teapot):
- carefully separate the amount you need from the cake
- rinse the leaf with boiling water and pour off the first water
- 5–7 g of tea per 150 ml, water at 95–100 °C
- the first infusions are 5–10 s, then increase the time
Western-style brewing (teapot or large cup):
- 3–5 g of tea per 200 ml of water at 95–100 °C after the rinse
- steep for 3–5 min
Storage
Store the cake in a dry, ventilated place at room temperature, away from light, moisture and strong odors. Pressed tea tolerates long storage well.