Sheng Pu Erh Lao Ban Zhan, Falin Factory, AA, 2017

Sheng Pu Erh from a small Falin factory, Pu'er County.

This loosely pressed tea cake is composed of leaves and buds. The aroma of the dried leaves is clean, juicy, with notes of flowers, berries, and dried fruit.

The infusion is clear, thick, and oily, with a golden-amber color. The aroma is pleasant, rich, and sweet, with notes of flowers and dried fruit, and a slight smokiness. The taste is smooth, silky, and grassy with a slight tartness, evolving into a deep cognac with oak notes after infusion. The aftertaste is slightly viscous and refreshing, with sweet menthol notes and a slight acidity.

A moderately rich tea. Ideal for infusions and steeping. A high-quality, budget-friendly option for everyday freshness and well-being.

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.