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Tasting notes:
soft, balanced, enveloping. The profile is woody, with notes of nuts, cream and caramel. Impact: delicately invigorating, concentrating.
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For the production of this Shu Pu-erh, raw materials from old tea trees from the Manku region were used. The harvest is spring 2020, which is especially valuable since cheaper summer or autumn raw materials are more often taken for Shu Pu-erh.
WoodySingle raw materials (not blended) from old trees from 150 to 250 years old from one tea garden. The trees grow on a mountain slope at an altitude of 1800m and reach 2-3 meters in height.
Fermentation was carried out in the Menghai region by an experienced technologist using a special technology of low-run fermentation in bamboo 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.
Aroma: woody, fruity, and creamy.
Taste: soft, balanced, enveloping. The profile is woody, with notes of nuts, cream, and caramel. Over time, it will actively change and become more rounded and noble.
Effect: delicately invigorating, concentrating.
Production: harvest - Spring 2020, Mengku Region, Lincang County, fermentation - May-June 2020, Menghai County, Xishuangbanna County, Yunnan Province, China.
Traditional Preparation
Add 7-10 grams to a Gaiwan or Gongfu Teapot (150ml-200ml).
Use 212°F boiling water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 10 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
