Shu Pu Erh Lao Zhang Xiang, AA, 2004

Aged Shu Pu Erh from Yunnan Province, 2004 harvest, AA-grade material. The name Lao Zhang Xiang means “old camphor aroma”. Nearly twenty years of natural aging have shaped a deep, clean, and harmonious profile without harsh earthiness.

A dense cake of dark chestnut hue with signs of natural aging. The dry leaves are evenly fermented, with a dark, deep texture. The brew is thick, dark ruby in color with a copper sheen.

A mature, noble, and full-bodied profile. The aroma is deep, with a light spicy coolness layered over warm sweetness. The flavor has woody base, dark chocolate, dried fruits, and a distinctive camphor note. The aftertaste is long, slightly cooling yet simultaneously warming.

A harmonious tea, it warms up nicely, gives a sense of inner balance and clarity, and creates a calm, meditative state. Suitable for evening ceremonies and long, unhurried gatherings.

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