Shu Pu Erh Xiao Lao Cha Tou, Yunde, AA, 2016
The aroma of the dry leaf is extremely restrained, but the wet leaf shares tertiary aromas: red-hot slate, berries and fennel. The colour of the infusion is rich, with redness. The flavour is soft and smooth.
Small old tea heads.
The clumps have a slightly dusty brown colour. The aroma of the dry leaf is extremely restrained, but the wet leaf shares tertiary aromas: red-hot slate, berries and fennel.
To maximise the effect, they take a bit of fiddling: the dense lumps take a little longer than usual. Excellent tolerate boiling, love thick-walled kettles. The colour of the infusion is rich, with redness. The flavour is soft and smooth.
A morning Pu Erh for a gentle entry into reality.
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: 20 seconds
Subsequent infusions: gradually increase the steeping time by 6+ seconds.
Brewing in a thermos
- Water: 90–95°C
Proportions: 8–10 g per 1000 ml
Brew for 10–15 minutes.
Delivery is carried out via InPost and DPD courier services.
When placing an order, please provide the number of the appropriate InPost parcel locker. Otherwise, the order will be shipped via DPD.
Free delivery within Poland — for orders over 250 PLN.
Delivery time is from 2 business days.
Delivery conditions within Europe may vary depending on the country. Delivery is carried out via DPD courier service.