EN
"Gu Shu Pu-erh" is a shu pu-erh from the producer Lao Shi Tou, which focuses on quality pu-erh at an affordable price. The tea is made from spring raw material of the Menghai region: the blend has many buds and medium-sized leaves, and fermentation followed the classic wet-piling method.
The format is a small, neat 200-gram cake with a soft pressing, dotted with golden-red buds. It is easy to break apart by hand into small pieces, so the tea is convenient to take along on the road and to brew in small portions.
Characteristics
- Type: shu pu-erh (dark pu-erh)
- Producer: Lao Shi Tou
- Year: 2020
- Raw material region: Menghai, Yunnan province
- Shape: pressed cake, 200 g
- Flavor: rich, full-bodied, with notes of wood, nuts and chocolate
Aroma and Taste
Dry leaf. The dry tea smells rich and juicy: spicy wood and nuts.
Liquor. The bouquet is bright and strong: wood, nuts, dark chocolate and spices. The aroma is thick, and the flavor is clean, smooth and silky.
Aftertaste. Long, warm and velvety, enveloping.
Why You'll Love It
A good everyday shu pu-erh for starting a productive day. It suits lovers of rich, full-bodied teas and opens up equally well in gongfu brewing and in long steeping. It is pleasantly invigorating, warming and gives a feeling of lightness.
How to Brew
Gongfu brewing
- Vessel: porous clay for shu pu-erh or thick-walled porcelain
- Tea: 4–5 g per 100 ml
- Water: 95–98 °C
- Time: short infusions of 10–15 s, gradually adding 5–10 s
- The flavor lasts 6–7 infusions
Western-style brewing (teapot)
- Tea: 7–9 g per 1 l of water
- Water: 95 °C
- Warm the teapot with boiling water, add the tea, pour in the water, cover with the lid and steep for 3–5 min
Storage
Store in a dry, clean, well-ventilated place free of foreign odors, away from direct light and moisture. Pu-erh does not like dampness or the company of strongly scented foods.