Shu Pu Erh Yiwu Zheng Shan, Menghai, A, 2004

A classic Shu Pu Erh made from material harvested from wild tea trees in the Yiwu Zhen Shan region.

The medium-pressed cake consists of fleshy leaves and a moderate amount of buds. The aroma of the dry leaf is restrained—woody and spicy, with a subtle honey note.

The liquor is a clear, transparent cognac color. The aroma is soft and warm, featuring woody and tobacco notes. The taste is oily and slightly sweet, with hints of spice, damp wood, and hazelnut; it has a slight viscosity but lacks harsh bitterness. It leaves a long, sweet-spicy aftertaste.

A solid, reliable Shu Pu Erh without any particular frills. It serves as a great pick-me-up for the workday.

How to brew

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 10+ seconds

Steeping in a thermos

• Water: 85-90°C
• Amount of tea: 5 g per 400-500 ml of water

Use slightly less than you'd like to avoid over-steeping the tea, especially if you plan to keep it in the thermos for several hours.

Brewing over a stove

• Amount of tea: 10-15 g per 800-1000 ml of water

Bring the water to a near boil and turn off the heat. Let it steep for a while to obtain a soft, pleasant infusion.