Shu Pu Erh Nan Nuo Gong Ting, Lao Man E, AAA, 2006

Premium Shu Pu Erh made from raw materials grown in tea gardens on Nan Nu Mountain in Yunnan Province. The tea is produced by masters from the village of Lao Man E.

The tightly compressed cake consists of small and medium-sized leaves and red buds. When warmed with breath, you can smell the aroma of ageing, woodiness and sweetness.

The infusion is transparent, dense, clear and has a beautiful cognac colour. The taste is sweet, caramel-honey, liqueur-like, with woody-nutty and peach notes. Long warm aftertaste.

A full-bodied, mature Shu Pu Erh for slow tea drinking. It warms, gently concentrates and improves the mood. It will be a good companion for a quiet evening.

How to brew

Brewing in a Gongfu teapot

• Water: 90-95°C
• Amount of tea: 6-8 g

Do not forget to rinse and awaken the tea with a technical pour.

First pour: 10 seconds

Subsequent pours: gradually increase the steeping time by 6+ seconds.

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 6 g per 100 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 6+ seconds