The attractive Shu Pu Erh tea cake from the Yong Zhen factory surprises with the brightness of its aroma when the dry leaf is heated: lots of walnuts, cashews and sweet wood. The steamed leaf has a slight iodine and spicy bitterness. The taste combines creaminess, iodine and sweetness. From the first teapot you can feel the brightness in the tea's effect, the flow of the powerful young resource is immediately felt in the form of a surge of energy and willingness to act. There is a hunch that in a few years the shu will turn into a very unusual and balanced Pu Erh.
For brewing, water with a temperature close to 95 degrees is recommended, the amount of tea - about 7-8 grams per 120 ml. It can be brewed by pouring, preferably in a clay teapot, and infusion. An excellent companion for long forest walks and hikes.