Shu Pu Erh Xigui Gu Shu, АА, 2009

Aged tea from old trees, harvested in the mountains of Lincang, one of the cleanest and least industrialised regions of Yunnan. Xigui is famous for its tea with a mild but deep flavour and a long, sweet aftertaste.

Taste and aroma

The infusion is thick and reddish-brown in colour. The taste is dense, oily, soft, balanced, without earthiness, with a slight woody bitterness, notes of nuts and damp forest, unfolding gradually with each infusion.

Effect

The perfect Shu Pu Erh for everyday consumption. It improves digestion, gently tones and allows you to concentrate without overexertion.

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