Sheng Pu Erh Yi Gu Ye Sheng Lui, fabryka Che Shi, AA, 2014

Sheng Pu Erh made from the leaves of wild tea trees in the Yiwu Mountains.

Medium-sized, light brown, silvery twigs with numerous golden buds are pressed into a loose tea cake. The aroma of the dried tea is bright and rich, with notes of flowers, spices, and dried fruit.

The infusion is clear, pure, and golden-amber in color. The aroma is warm and soft, with notes of dry wood and sweet fruit. The flavor is juicy, dense, woody-spicy, with sweet notes of flowers and fruit and a subtle acidity, with a slight astringency and bitterness, without stickiness. The aftertaste is long, velvety, spicy-sweet.

This Sheng Pu Erh is an excellent everyday tea with a clean and smooth taste. It requires careful brewing; if brewed too long, it can become noticeably bitter. It gently tones, concentrates, focuses, and warms. It will be good all day long.

Tea cake weight: 357 g.

How to brew

Steaming

• Teaware: porcelain or clay teapot / gaiwan
• Water: 85-90°C
• Ratio of dry tea leaves: 4-5 g. per 100 ml water

The first steeping is for rinsing the tea.

Brew in short infusions of 5-7 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: porcelain or clay teapot
• Water: 85-90°C
• Ratio of dry tea leaves: 1 g. per 100 ml of water

Infuse for 3-5 minutes.