EN
Shu pu-erh "Banzhang Golden Buds" from 2019 is an expressive pressed tea weighing 357 g with plenty of golden buds (tips). Banzhang is a well-known tea mountain in Yunnan, and tea from this area is considered one of the richest. Aging has made the flavor rounder and more harmonious.
The infusion is dark, thick and oily, with a pleasant velvety texture. The tea is well suited to many infusions: each time, new shades of flavor and aroma open up.
Characteristics
- Type: shu pu-erh, pressed
- Year: 2019
- Weight: 357 g
- Region: Banzhang, Yunnan Province, China
- Raw material: many golden buds
- Flavor: rich, deep, with a pronounced sweetness
Aroma and Taste
Dry leaf: an aroma of wood and nuts with a light sweetness; golden buds are visible in the cake.
Infusion: dark, thick and oily; the flavor has nuts, dried fruit, wood and cocoa, gradually turning into a pleasant sweetness.
Aftertaste: long and slightly sweet, leaving a calm feeling of warmth.
Why You'll Love It
- For those who like a rich shu pu-erh with a thick infusion and pronounced sweetness.
- Warming and soothing, good for unhurried evenings.
- Stands up to many infusions, gradually revealing new nuances.
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 gradually 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 direct light, moisture and strong odors. Pressed shu pu-erh tolerates long storage well.