Ku Gua Shu Pu Erh, AA, 2010

Aged loose leaf Shu Pu Erh tea, dried in the skin of the bitter gourd (Momordica charantia). For brewing, break off a piece of the tea along with a small amount of the skin to prevent the tea from becoming medicinally bitter.

The tea's aroma is dominated by the intriguing aroma of bitter gourd: spicy and piquant, with notes of clove, saffron, bitter coffee bean, wood, and exotic flowers.

The infusion is light brown in color, cloudy, with a light, mild flavor. It reveals dusty, nutty-woody notes, and a hint of bitterness. The finish is warm, with nutty tones.

An interesting tea for those who enjoy experimenting with tea flavors. Bitter gourd is traditionally used in Chinese medicine to normalize blood sugar and digestion, so the tea also has beneficial properties.

The tea has a moderate tonic and warming effect.

How to brew

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 7-8 g per 120-150 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 10+ seconds

Steeping in a thermos

• Water: 85-90°C
• Amount of tea: 5 g per 400-500 ml of water

Use slightly less than you'd like to avoid over-steeping the tea, especially if you plan to keep it in the thermos for several hours.

Brewing over a stove

• Amount of tea: 10-15 g per 800-1000 ml of water

For a soft and complex flavour, simmer the tea slowly by placing it in cold water and bringing it to a simmer over low heat.