Shu Pu Erh Shu Xiao, AA, 2017

Harvested in 2017, pressed in 2023.

The tea leaves and buds are pressed into a dense 5 g ball. The aroma of the dry tea is restrained and woody. The infusion has a reddish-brown colour and a warm, spicy-woody aroma with subtle notes of nuts and dried fruit. The taste of the finished tea is spicy, sweet, with a slight bitterness and a long aftertaste with a slight sourness.

A convenient format for brewing on the go. Warms you up and gently tones you.

How to brew

Brewing in a Gongfu teapot

• Water: 90-95°C
• Amount of tea: 5 g (one ball)

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: 5 g (jne ball) 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