Shu Pu Erh Xigui Gong Bin, AA, 2022

Fermented Shu Pu Erh from the Xigui region, Lincang, Yunnan Province, harvested 2022. AA grade. The Xigui region is primarily known for its strong Sheng Pu Erh, but Shu from this terroir is distinguished by its more structured character and depth of flavor. The tea is pressed into a classic tea cake, allowing it to mature evenly and become softer and more complex over time.

A dense tea cake with even, careful compression. The dry leaf is dark chocolate in color with larger, riper fragments. The infusion is dense, intensely dark, with a transparent depth and full body.

The tea's profile is structured and multi-dimensional. Initially, a warm woodiness and dry nuttiness are noticeable. The middle notes are dark chocolate, light resin, and accents of dates and caramel. The aftertaste is long and velvety, with a subtle mineral freshness characteristic of the Xigui region.

Full-bodied, developing with each pour of Shu Pu Erh. It brings clear concentration and inner peace. Suitable for long conversations, focused work, or an evening of tranquility. It doesn't weigh you down, creating a feeling of inner warmth.

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