This Shu Puer was made from tips and 2-3 young tender leaves that were plunked from old trees about 300-year-old trees located in three different tea gardens in Menhai county. The fermented loose leaves have been stored in Yunnan since 2013 and compressed into round disc shape in 2018. The tea is perfect to drink now for its smooth and rich and deep earthy texture, combining with notes of sweet liquorice and mushroom to give a thick, full flavoured, chewy and clean tasting tea. When you open the wrapping paper, you will smell beautiful, deep and complex aroma as if walking into a deep forest with mix small from trees leaves, branches, mushroom and wild flowers.
Origin: Menghai County, Yunnan Province, China
Harvest: April 2013
Tea leaves: 1 bud and 2 – 3 leaves were picked, Camellia Sinensis Assamica. Harvested and fermented in 2013 and compressed in 2018.
Tasting notes: very balanced flavour and sweet aftertaste, nice thick and strong mouth-feel with earthy notes just like walking into the wet forest.
How to brew:
Break off a small amount of tea from the cake by using Puer knife or a small knife insert the knife into the side of cake and then lift up.
Using boiling water.
For a normal way of brewing, using 2g leaves for 100ml of water, brewing for about 2-3 minutes.
Gong Fu Tea Brewing: using 5g for 100ml water, brewing for 10 seconds for the first few brews, then increasing the brewing time 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 for about 10 seconds to allow the tea leaves to loosen up before the 1st brewing.