Shu Pu Erh Menghai Da Shu, AA, 2023
Young Shu Pu Erg with remnants of wo dui (haystack flavor) and notes of hazelnuts. Dark infusion with a ruby color. The taste is rough, with tannin and woody bitterness and macadamia sweetness. The tea fills the body with energy and the mind with concentration.
A blend of raw material from large tea trees (Da Shu) harvested in Menghai County in 2013 and 2019.
The dry leaf aroma is restrained and unobtrusive, with a residual note of wo dui (haystack aroma) and nutty notes.
The infusion is dark, ruby in color, with a balanced aroma of berries, dried fruit, and cocoa beans. The taste is slightly rough, with noticeable tannins and bitterness, with notes of dark chocolate, wood, and nuts. The aftertaste is long and lingering, with nutty and chocolate accents.
This tea has a toning, warming, and conducive effect.
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
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