Shu Pu Erh Gong Ting Xiao Ya, Lincang, AA, 2017

Appearance

Loose small-leaf Shu Pu Erh with golden buds.

Taste and aroma

The aroma of dry leaf is woody, spicy, with juicy berry sweetness, notes of prune and light sourness. The infusion is dark ruby-coloured, with a pronounced sweet-tart flavour, woody notes and spicy tones. The aftertaste is long, pronounced, fresh, with a slight bitterness.

Effect

The tea is energising, energising and wonderfully tonic. An ideal tea for morning and afternoon tea drinking.

How to brew

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 7-10 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

Bring the water to a near boil and turn off the heat. Let it steep for a while to obtain a soft, pleasant infusion.