Shu Pu Erh Cha Hua Shi (Tea stones), Menghai, AAA, 2018

A new product on the Chinese tea market that's rapidly conquering the world, surprising with its unusual appearance and unusually smooth flavor. The tea stones resemble tea heads, but thanks to the technological process, they have a distinct aroma of glutinous rice (No Mi Xiang).

Appearance

Small, dense black lumps with a sweet, juicy aroma of rice porridge.

Taste and aroma

The infusion is clear, pure, and amber-red in color with aromas of spices, nuts, dried wood, and rice. The flavor is distinctive, soft, rich, and sweet, with woody, caramel-nutty, and bready undertones. A long, warm finish with sweet notes.

Effect

This tea withstands multiple steepings and is ideal for simmering over a fire or steeping in a thermos. We recommend using boiling water at 95-100°C, and steeping the tea for 20 seconds before steeping to awaken the tea. Warms, slightly tones, improves mood.

How to brew

Brewing in a Gongfu teapot

• Water: 90-95°C
• Amount of tea: 6-8 g

Do not forget to rinse and awaken the tea with a technical pour.

First pour: 10 seconds

Subsequent pours: gradually increase the steeping time by 6+ seconds.

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 6 g per 100 ml

Place the tea in a well-warmed gaiwan or teapot and let it warm up for 10 seconds.

First infusion: 10 seconds

Subsequent infusions: gradually increase the steeping time by 6+ seconds