Shu Pu Erh Ji Ding Xing (Muslim), ААА, 2005
The infusion is dark, opaque, thick, the colour is brownish-red. The flavour of the infusion is oily, heavy, honey-woody with notes of chocolate, a little tobacco, without earthy taste. The aftertaste is soft, with nutty notes. The flavour is balanced.
Tea produced in a small private factory of the Ding Xi family in Yunnan Province. The tea leaf is quite dry, pressed into a tea cake that is easy to pull apart with your hands. The tea cake is visually very beautiful — dark brown leaves with orange-golden flecks of buds.
The infusion is dark, opaque, thick, the colour is brownish-red. The flavour of the infusion is oily, heavy, honey-woody with notes of chocolate, a little tobacco, without earthy taste. The aftertaste is soft, with nutty notes. The flavour is balanced.
Toning, warming, refreshing tea for the morning.
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
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