Shu Pu Erh Jin Long (Golden Dragon), Yong Zheng factory, AA, 2018

Appearance

Pu Erh made from excellent raw materials with lots of buds. Pressing the tea cake is medium, so it is better to use a knife. 

Taste and aroma

Warmed up with breath, you can smell a restrained aroma of wood and nuts with notes of sweetness and chocolate. Adding boiling water produces a dark brown infusion, which turns into an impenetrable black oil after the second or third spill.

The aroma becomes lighter and more chocolatey. The mild taste contains the sweetness of hazelnuts, dates, cocoa, a hint of nutmeg and vanilla. Bitterness is almost completely absent, only the bark of the fruit tree is perceptible. The aftertaste is sweet, slightly drying in the mouth, wood and chocolate stand out. 

Effect

Increasing decent tone, a surge of strength, clear vision, focused attention and a cool mind. A tea that stimulates action.

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