Shu Pu Erh Peacock of Menghai, AA, 2012

Shu Pu Erh produced in Menghai County, Yunnan Province.

Appearance

Medium-sized leaves and golden buds are pressed into a dense tea cake. The aroma of the dried leaves is delicate and pure, without a damp aftertaste, with notes of walnut and chocolate.

Taste and aroma

The infusion is rich, thick, and oily, with a reddish-brown color. The tea has a lively, nutty, and chocolate aroma. The flavor is clean, slightly rough, creamy, and woody with notes of dark chocolate. The aftertaste is sweet with notes of dried fruits.

Effect

A soft, refreshing Pu Erh for every day. It will appeal to connoisseurs of affordable Shu Pu Erh with a moderately delicate and simple flavor. Suitable for herbal blends.

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