This ripe (or Shu) Puer tea is made from spring harvested tea leaves from old tea bushes that are located the south of Yunnan near the boarder to Burma. Nice blend of Grade 1, Grade 3 and 4 tea leaves with medium fermentation level. Tea was compresed in August 2011 and have been kept in a dry storage.
Once you open the wrapping paper, you notice a strong and clean eathy aroma as if you are walking into a dry deep forest. The liquor is very dark with a nice clean and thick texture. The flavour is quite light at the beginning, but as you are drinking more and more, the taste will get stronger leave you a very strong, lingering sweet aftertaste. This tea is very good to drink now but will age and develop for many years to come.
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 - 10s
5th steep - 15s
6th steep as desired