Sheng Pu Erh Qiao Mu (bitter), Lao Man E Village, AA, 2024
A young Sheng Pu Erh from the village of Lao Man E. The main characteristic of this tea is its pronounced bitterness, which quickly develops into sweetness. The infusion is clear, bright, and dense, with a golden color. The aroma is lively, with notes of dried wood, fruit, and spices. The taste is bitter, tart, and distinctive, with notes of grapefruit and a returning sweetness. The aftertaste is sweet and refreshing. The tea brews easily and is characterized by high brewing stability.
Young Sheng Pu Erh from the village of Lao Man E, located in the central part of Mount Bulan. Made from the leaves of old tea trees in the traditional style of this region. The main characteristic of Lao Man E tea is its pronounced bitterness, which quickly transitions to sweetness.
The tea leaves are dense, large, and a beautiful light brown color with ample buds. The aroma of the dry tea is rich, fruity, and spicy.
The infusion is clear, bright, and thick, with a golden color. The aroma is vibrant, with notes of dried wood, fruit, and spices. The taste is bitter, tart, and robust, with notes of grapefruit and a returning sweetness. The aftertaste is sweet and refreshing.
The tea holds steeps well and has a high steeping stability. After ten steepings, it becomes soft and refreshing.
An unusual, vibrant tea that captures the character of the Bulanshan region. It will appeal to those who love expressive teas with pronounced bitterness.
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 10-15 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: 2 g. per 250-300 ml of water
Infuse for 3-5 minutes.
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