This Shu (or Cooked) Puer tea is made from tender leaves that are harvested from old tea trees between 200 - 300 years in Nannuo Mountain region.
The clear tea colour is deep red and shining with thick and smooth in the mouth.
This tea is produced and compressed in March 2013, it is reletivly new for a cooked Puer, but it doesn't have a strong earthy or fishy smell or taste. Instead, it has beatiful and complex aroma once you open the wrapping paper, it almost like walking into a deep froest with mix smell of trees leaves, branches, mushroom, flowers.
Normal Brewing Method
Water Temperate: 100 ºC
Tea quantity: 3g tea leaves in a 350ml cup
Steep time: at least 2 minute.
Infusions: about 4 times – don't remove the leaves from the mug, as once the water level is low, simply add more water and keep going until the flavour of the tea is gone
Gong-Fu Cha Brewing Method
Vessel size: 100ml - 200ml
Tea quantity: 1/4 or 1/3 Vol. of vessel capacity
Water temperate: 100 ºC
Pre-heat your tea vessel with boiling water, discard water before putting tea in. Add the tea leaves to the heated vessel. Add boiling water to the leaves until tea vessel overflows. Discard water immediately, this is to rinse and heat the tea leaves before the 1st brew.
1st steep - 5s
2nd steep - 5s
3rd steep - 5s
4th steep - 5s
5th steep - 15s
6th steep - 20s
7th steep as desired