Shu Pu Erh Bing Dao Gu Shu, Gu Yun Hao factory, AAA, 2016

Appearance

Medium density tea cake of brownish-ginger colour. On warming up with a breath you can feel a woody and nutty aroma with notes of cocoa beans. 

Taste and aroma

After the first spill with boiling water, the aroma intensifies. The infusion is dark, dense, with a maroon tinge. On the palate, sweetness of nutmeg, almonds, cocoa, gingerbread, a little fig and vanilla. Nice mild bitterness of pine wood, bark, barrel with notes of paper. A slight mineral saltiness is also evident in the short-lived, sweet with bitterness aftertaste. 

Effect

A state of delicate vigour and energy. Clear vision, clear mind, concentrated attention.

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