SHU PU-ERH #10

Shu Pu-erh from old tea trees from the Manku region. Alpine tea garden, mono-sort raw materials. The age of the trees is from 150 to 250 years. The height of growth is 1800 m.

The tea is made to order in the Menghai region by an experienced technologist using a special technology of low-run fermentation in baskets. This technology allows you to preserve as much as possible in the finished tea the full depth of taste and aroma of the original first-class raw materials.

After the initial fermentation, the tea was refined in the bamboo trunk.

Pressing tea into a bamboo trunk is a traditional technology of the small nationalities of Yunnan province. Such tea is convenient to transport, can be stored compactly, and the taste acquires a unique profile. It is characteristic only of bamboo teas. With the help of a wooden stick, tea leaves are carefully "stuffed" into the bamboo trunk so as not to damage the raw materials. Then this blank is slowly heated over an open fire. Charcoal is used exclusively so that the tea does not acquire the smell of smoking. The production begins at the end of autumn when the humidity of the bamboo stem is optimal — the quality of the future tea depends on it. If everything is done correctly, the tea will be soaked in bamboo juice and acquire a fresh aroma, and a persistent aftertaste.

Due to the initial quality of raw materials and processing technology, it has excellent potential for further storage and aging.

Aroma: delicate and light with hints of apricots, chocolate, and fried seeds.

Taste: thick and soft with caramel-fruity shades and pleasant woody.

Impact: pronounced, strong, maintains the overall tone, gives strength.

Production: Assembly 2020, Mengku Region, Lincang County, Press 2021, Menghai Region, Xishuangbanna County, Yunnan Province, China.