Sheng Pu Erh Mao Cha Zhang Xiang, Guo Qu, AA, 2008
Large, dusty-green filaments with aromas of forest floor, mushrooms, camphor, balsam, and metallic notes. The flavor is earthy and herbal, with hints of rotten leaves, mushroom broth, and prunes. A slight smokiness is noticeable. The tea leaves a smooth, cozy feel. An unusual sheng for an autumnal mood, definitely worth trying.
Large, dusty-green filaments with aromas of forest floor, mushrooms, camphor, balsam, and metallic notes. As the tea warms, the balsamic aroma intensifies.
The infusion is golden with a pinkish tint, with aromas of dried compote fruits and tart chamomile tea. The flavor is earthy and herbal, with hints of rotten leaves, mushroom broth, and prunes. A slight smokiness is noticeable. The tea holds up well, changing minimally throughout steeping, maintaining its autumnal October mood and campy smokiness right up until the last serving in the bowl. The aftertaste is soft and sweet.
The tea leaves a smooth, cozy feel. An unusual Sheng for an autumnal mood, definitely worth trying.
How to brew
Steaming
- Teaware: porcelain or clay teapot / gaiwan
- Water: 85-90°C
- Ratio of dry tea leaves: 4-5 g. per 100 ml water
The first steeping is for rinsing the tea.
Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
Infusion method
- Teaware: porcelain or clay teapot
- Water: 85-90°C
- Ratio of dry tea leaves: 2 g. per 250-300 ml of water
Infuse for 3-5 minutes.
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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.