Shu Pu Erh Chen Nian, Yunnan, A, 2003

Aged Shu Pu Erh produced in the Yunnan region from the leaves of ancient tea trees.

Appearance

The Pu Erh is tightly compressed into 4-gram bricks and wrapped in golden foil, which preserves the taste and aroma of the tea. One brick is enough for brewing in a thermos or clay teapot or for several infusions.

Taste and aroma

When dry, the tea has a dry, woody, earthy aroma. The aroma of the steamed leaves has notes of fig, peat and tobacco. The infusion is earthy in colour, dense, oily, soft, with a velvety texture. The taste has a hint of bitterness, turning into a sweet aftertaste.

Effect

A classic Shu Pu Erh for every day. No frills, just a good workhorse. Warms, tones and energises.

How to brew

Brewing in a Gongfu teapot

• Water: 90-95°C
• Amount of tea: 4-8 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: 4 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