Shu Pu Erh Phoenix Gong Ting, Jinding Factory, A, 2016

Shu Pu Erh tea has undergone a strong fermentation process and contains a large amount of buds.

The tea is pressed moderately into tea cake, consists of fine raw material of dark brown color with a large number of golden buds. The smell of the dry leaf is neutral, in the place of breaking there appears a faint pleasant damp aroma of nuts and camphor. In a heated vessel the aroma is enhanced, notes of dark chocolate and damp wood appear.

It brews quickly. The infusion is dark, thick, oily. The taste is mild and pleasant, without excessive tartness and bitterness, balanced. The sweetness of dates and vanilla is noticeable, which after re-pouring changes into a light bitterness of young walnut and cloves with a hint of wood. The aftertaste is sweet with a distinct taste of dried plums, slightly mineral.

Shu Pu Erh is a tea for every day. It gently tones, refreshes and invigorates.

How to brew

Steaming

• Teaware: clay teapot or gaiwan
• Water: 95-98°C
• Ratio of dry tea leaves: 7-8 g per 150 ml water

Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.

Infusion method

• Teaware: clay gaiwan, thermos
• Water: 95-98°C
• Ratio of dry tea leaves: 1 g per 100 ml of water

Infuse for 2-3 minutes