Shu Pu Erh Gu Jun, AA, 2024

Shu Pu Erh tea is made from high-altitude, ancient tea trees in Yunnan Province.

The medium-pressed cake consists of fleshy leaves and numerous buds. The dry tea has a rich, woody aroma, with notes of cocoa, dark chocolate, and a subtle vanilla note.

The infusion is clear, transparent, and cognac-colored. The flavor is deep, rich, and sweetly creamy, with notes of wood, nuts, chocolate, and dried fruit, with a slight, viscous bitterness. The aftertaste is velvety, sweet, and slightly rough.

This tea gently invigorates, clears the mind, relieves fatigue, and improves digestion.

How to brew

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 7-10 g per 120-150 ml

Place the tea in a well-warmed gaiwan or teapot and let it warm up for 10 seconds.

First infusion: 10 seconds

Subsequent infusions: gradually increase the steeping time by 10+ seconds

Steeping in a thermos

• Water: 85-90°C
• Amount of tea: 5 g per 400-500 ml of water

Use slightly less than you'd like to avoid over-steeping the tea, especially if you plan to keep it in the thermos for several hours.

Brewing over a stove

• Amount of tea: 10-15 g per 800-1000 ml of water

Bring the water to a near boil and turn off the heat. Let it steep for a while to obtain a soft, pleasant infusion.