Shu Pu Erh Lao Shu Jin Ya, Lao Ban Zhang Village, AA, 2014

Aged Shu Pu Erh from the Lao Ban Zhang region, Menghai County. Powerful, dense flavor and a pronounced effect.

The dense cake consists of hairy buds picked from old tea trees. The aroma of this dry tea is soft and subtle, with woody notes. When steeped, the tea reveals sweet, spicy, and nutty notes, with hints of dark chocolate, oak bark, and dried fruit.

The infusion is dense, rich, and very dark in color. The flavor is velvety, buttery, and layered, with minimal astringency: bitter chocolate, roasted hazelnuts, burnt caramel, and toffee are evident. The finish is long, enveloping, and slightly sweet with a distinct umami flavor.

This tea is an excellent energizer, imparting an active, clear, and clarifying state. Brewing requires less tea than usual.

How to brew

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 6-8 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: 4-5 g per 800-1000 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.