Shu Pu Erh Yiwu Gua Feng Zhai, A, 2011

Brown leaves and red buds with a few saplings compressed into a loose tea cake. On warming up with a breath, aroma of nuts, cocoa beans and a few sour tones of sweetness appear. Cognac-colored infusion with a woody aroma. The taste of the finished tea is light, sweet, without bitterness. The sweetness of figs, plums, almonds, vanilla and cocoa. The aftertaste is moderately sweet, with a slight tobacco acidity. Toning and energizing.

The tea warms up well, and if you don't brew it strong, you can drink it in the 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