EN
An aged shu pu-erh from Lincang, graded Gongting. It was made from spring 2012 material on a small farm, went through traditional fermentation and was partly stored in a "dry" Menghai warehouse, which is reflected in its flavor and aroma.
The leaf is small, with many tender buds: uniform, attractive, quality material. The tea brews soft and satisfying, without excess bitterness or astringency.
Characteristics
- Type: shu pu-erh (aged)
- Region: Lincang, Yunnan
- Grade: Gongting
- Harvest: spring 2012
- Shape: loose leaf with many buds
- Flavor: clean, velvety, viscous, buttery, slightly sweet
- Sold: loose, by weight
Aroma and Taste
Dry leaf. Expressive, soft, spicy-woody, with light nutty nuances.
Infusion. A soft, distinctive bouquet: wood, spices, shades of dark chocolate and nuts. The aroma is dense, viscous and slightly sweet.
Aftertaste. Warm, enveloping and spicy.
Why You'll Love It
An excellent everyday pu-erh with a distinctive character. It suits gongfu brewing, Western-style brewing and simmering over an open fire. It is pleasantly warming, fills you with energy, centers the senses and sets a working mood, takes away tiredness and tension, and brings lightness of thought.
How to Brew
Gongfu brewing:
- Teaware: porous clay for shu pu-erh, or thick-walled porcelain
- Water: 95–98 °C; rinse quickly before brewing
- Ratio: 5–6 g per 100 ml of water
- Infusions of 5–10 s, gradually adding 5–15 s each time
- The flavor lasts for 6–7 infusions
Western-style brewing:
- Porcelain or glass teapot: 4–5 g per 500 ml of water at 95–98 °C
- Warm the teapot with boiling water, add the tea, pour in the water and cover with the lid
- Steep for 4–5 min and pour into cups
Storage
Store the tea in a dry, cool place in a tightly closed container, away from direct light and foreign odors.