Shu Pu Erh Bai Zhi Bing from Aunt Ming, AA, 2017

Shu Pu Erh from a master of her craft—Aunt Ming.

The medium-density brown tea cake is rich in the presence of red buds. When warmed by the breath, the dry leaf has a restrained duiwei (haystack aroma) and a slight muxiang (woody flavor). Adding boiling water produces a dark brown infusion.

The flavor evolves, becoming sweeter, with dominant notes of wood, vanilla, and nuts. The smooth, lingering flavor reveals the sweetness of nutmeg, cocoa, vanilla, and a hint of peanuts. Bitterness is almost absent; only after a sip, at the beginning of a short, sweet aftertaste, does a fleeting bitterness of fruitwood become noticeable.

A pleasant state of mind with a good tone, a clear mind, and clear vision. Tea warms and invigorates, boosting positivity and the will to act.

Tea cake weight: 200 g.

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