EN
Shu pu-erh "Phoenix" from 2020 is a pressed cake weighing 357 g with a rich yet soft and harmonious character. After several years of aging, the tea has become rounder and calmer, and its flavor has gained depth and a pleasant softness.
In the cup this tea behaves like a classic shu pu-erh: a thick, dark infusion, a velvety texture and a gradual shift from nutty, woody notes to a smooth sweetness. It is warming and leaves a pleasant, warm aftertaste.
Characteristics
- Type: shu pu-erh, pressed
- Year: 2020
- Weight: 357 g
- Region: Yunnan Province, China
- Aging: since 2020
- Flavor: deep, soft, with notes of nuts, dried fruit and cocoa
Aroma and Taste
Dry leaf: an aroma of wood and nuts with a light sweetness.
Infusion: dark, thick, velvety; the flavor has nuts, dried fruit, wood and light cocoa, flowing smoothly into a soft sweetness.
Aftertaste: long and slightly sweet.
Why You'll Love It
- Very warming, an excellent choice for cold days.
- Fans of classic shu pu-erh with a thick infusion and soft flavor will enjoy it.
- Keeps its richness over many infusions.
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.