Sheng Pu Erh Yiwu San Mian Hong Qi, AAA, 2002

Name: Sheng Pu Erh Yiwu San Mian Hong Qi, AAA, 2002
Brand: Tea-mail
SKU: SGP-TM-069
Price: 2.02 PLN
Availability: InStock

The name and packaging design of the Sheng Pu Erh ‘Three Red Banners’ evoke the 1950s in the history of Communist China, a period symbolised by the image of three red banners — San Mianhong Qi. The taste of the tea is mild, fruity and earthy, with moderate astringency and a pronounced tartness reminiscent of a slightly unripe pear. There is a subtle ‘green’ undertone of medicinal herbs. The tea has a rapid and pronounced invigorating effect. It is best consumed in the morning; it is particularly beneficial before demanding mental work.

Type: Sheng Pu Erh

Country of origin: China

Tea production year: 2002

Availability: 420 G

Price: (/G):

2.02 zl

Quantity:

Total Price:

* You can always change the quantity of products in your shopping cart when placing an order in multiples of 10g.

Twenty three years. I know it sounds like just a number, but for a sheng pu erh, this is the age of maturity. He's no longer a young hothead, but not yet an old man with a cane either.

The dry leaves are dark and noble, smelling of prunes, old wood, and something sweet that's hard to put into words. You warm up the gaiwan and the aroma fills the entire room. The first infusion is dark amber, almost honey colored. The taste is thick, oily, coating your tongue and throat.

It's pricey, of course. But you don't buy things like this for everyday. You buy them for a special moment. Or to turn an ordinary evening into something special. If you find one like this in Warsaw, buy it without a second thought.

The name and packaging design of the Sheng Pu Erh ‘Three Red Banners’ evoke the 1950s in the history of Communist China, a period symbolised by the image of three red banners — San Mianhong Qi.

The tightly pressed brick consists of large greyish-brown leaves. The aroma of the dry leaves reflects the conditions of dry storage: faint, sweet and sour, reminiscent of a freshly peeled mandarin. When warmed, a woody, earthy scent emerges, typical of aged pu-erh.

The infusion is yellow-orange in colour, bright, turning reddish-brown and cognac-coloured as it pours. The aroma of the infusion is herbaceous and dried-fruit, slightly tart, with unexpected notes of heated stone and mown grass dried in the sun.

The taste of the tea is mild, fruity and earthy, with moderate astringency and a pronounced tartness reminiscent of a slightly unripe pear. There is a subtle ‘green’ undertone of medicinal herbs such as chamomile and nettle. As it cools, the tartness becomes more pronounced, sharp and metallic. The aftertaste is light, floral, almost imperceptible, yet persistent.

The tea has a rapid and pronounced invigorating effect, filling you with energy and a drive to be active. Given this effect, it is best consumed in the morning; it is particularly beneficial before demanding mental work.

How to brew

Steaming