1996 Shu (Ripe) PUER - Jing Mai Mountain Old Tea Trees

This 1996 Puer Tea a type of aged Shu Puer tea that combines a dense, smooth texture with rich tea aromas. Crafted by the passage of time, aged Shu Puer tea becomes increasingly mellow and silky in flavour, with the characteristic aged fragrance and charm, woody and camphor aromas becoming more complex, which makes it highly cherished.The dry tea leaves are well-defined, with a glossy brown hue. Having aged for over twenty years, it has been stored in a clean environment, with proper transformation and no trace of pile fermentation odour, naturally revealing the mature essence of aged tea.The tea liquor exhibits a colour akin to red wine, with a rich flavour and an exceptionally delicate and gentle mouthfeel.

Shu Puer tea undergoes a high degree of fermentation, making its nature warm and gentle. Over time, the substances transformed during ageing become even more beneficial to the stomach. Typically, aged Shu Puer tea develops aromas such as rice soup, sweetness, caramel, jujube, woody, and fungal notes. Each time one drinks aged tea, one can't help but marvel at the wonders of nature.

ORIGIN: Jing Mai Mountain, Lan Cang county, Yunnan Province

ELEVATION: around 1500m

HARVEST: 1996

BREWING TIPS: 

Using boiling water.  

For a normal way of brewing, using 5g leaves for 100ml of water, brewing for about 2-3 minutes. 

For Gong Fu Tea brewing, using 8g for 150ml water, begin with a 20-30  seconds for the few brews, then increasing with each successive brew to your taste. 

Make sure using boiling water to heat the teapot up first to ensure water temperature remaining as hot as possible while brewing, and rinsing the leaves with boiling water very quickly to allow the tea leaves to loosen up and rehydrate before the 1st brew.