Shu Pu'er Tea Cake 125 gr
Shu Pu'er Tea Cake 125 gr
- Regular price
- $ 22.50 USD
- Regular price
-
$ 0.00 USD - Sale price
- $ 22.50 USD
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Shu Pu'er Tea Cake
Description
Origin: Mannong village, Yunnan province, China
Elevation: 1,400-1,850m
Cultivar: Menghai Broad Leaf
Harvest Date: Summer 2009
This vintage tea consists of aged shu Pu'er that is compressed into a cake and packed in traditional bamboo leaf bundles called a tong. This reserve Pu'er tea is released only when it is ready. A deep garnet infusion with a dense, opaque liquor bears a mellow sweetness that drinks remarkably smooth with a rich earth body.
There are two types of Pu'er tea: sheng (raw, green) and shu (ripe, dark). Both originate from a rustic sun-dried green tea called shaiqing. Shu Pu'er is made by pile-fermenting shaiqing teas over a period of 85-120 days. Ancient Pu'er Palace is our top grade of shu Pu'er, and is made using leaves picked from ancient tea trees that are hundreds of years old.
Elevation: 1,400-1,850m
Cultivar: Menghai Broad Leaf
Harvest Date: Summer 2009
This vintage tea consists of aged shu Pu'er that is compressed into a cake and packed in traditional bamboo leaf bundles called a tong. This reserve Pu'er tea is released only when it is ready. A deep garnet infusion with a dense, opaque liquor bears a mellow sweetness that drinks remarkably smooth with a rich earth body.
There are two types of Pu'er tea: sheng (raw, green) and shu (ripe, dark). Both originate from a rustic sun-dried green tea called shaiqing. Shu Pu'er is made by pile-fermenting shaiqing teas over a period of 85-120 days. Ancient Pu'er Palace is our top grade of shu Pu'er, and is made using leaves picked from ancient tea trees that are hundreds of years old.
Like fine wine, Pu'er tea has the ability to be aged and released in vintages. Young shu Pu'er teas (2-3 years) typically have an assertive body and bold strength. The body and mouthfeel become richer and more integrated as the shu Pu'er continues to age from 4-8 years.
Tasting Notes
Mellow and smooth with a pleasantly sweet, earthy flavor.
Traditional Preparation
Use 200°F water.
Briefly rinse leaves with hot water. Discard water.
Infuse for 2 minutes and decant.
Add an additional minute for each infusion.
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