Shu Pu Erh Lincang Tiger, AA, 2022

Shu Pu Erh, produced from raw materials grown in Lincang County.

The cake consists of medium-sized, brown-black, uniform leaves interspersed with dark orange buds. The pressing is loose, making it easy to break by hand. The dried leaf aroma is dried fruity, with mineral, salty, and iodine notes and a slight bitterness.

The infusion is rich, cognac-colored, with the aroma of walnuts and hazelnuts and a slight smokiness. The taste of the finished tea is dense, velvety, and slightly sweet, with notes of cocoa, nuts, and Chinese dates, with a tart rosehip note and a slight bitterness. It fades easily into oil. The aftertaste is woody and sweet.

This tea is a great invigorator, providing energy and inspiration. A wonderful way to start the day.

Tea cake weight: 357 g

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