EN
"Little Clouds" is a pressed Yong Zhen shu pu-erh from the 2017 harvest, in the classic 357 g cake. Shu pu-erh undergoes accelerated wet-pile fermentation, which gives a dark, smooth and slightly sweet brew without the sharpness of young sheng pu-erh.
Cakes of this size are traditionally stored and drunk in parts: the leaf is loosened with a pu-erh knife and brewed in small portions. With years of storage, the flavor of shu pu-erh becomes deeper and calmer.
Characteristics
- Tea type: shu pu-erh (dark pu-erh)
- Producer: Yong Zhen
- Year: 2017
- Form: pressed cake, 357 g
- Region: Yunnan province, China
- Flavor: smooth, dark, woody-sweet
Aroma and Taste
Dry leaf. The dry cake smells of dark wood, dried fruit and light sweetness.
Infusion. The brew is dark and velvety, with woody, nutty and earthy-sweet notes.
Aftertaste. Warm, soft and enveloping.
Why You'll Love It
A dependable choice for evening tea sessions and cold weather: warming and calming. A good fit for those who like the calm, full-bodied and slightly sweet taste of aged shu pu-erh. The cake is easy to store and give as a gift.
How to Brew
Gongfu brewing
- Teaware: porous clay for shu pu-erh or thick-walled porcelain
- Tea: 5–6 g per 100 ml
- Water: 95–98 °C
- Time: rinse for 5–10 s, then infusions of 10–15 s, adding 5–10 s each time
- The tea yields 7–8 infusions
Western-style brewing (teapot)
- Tea: 5–6 g per 500 ml of water
- Water: 95–98 °C
- Rinse the tea with boiling water and pour it off, then add water and steep for 4–5 minutes
Storage
Store in a dry, clean, well-ventilated place free of foreign odors, away from direct light and moisture. Pu-erh dislikes dampness and strongly scented foods nearby.