Shu Pu Erh Nu Erh Hong Bu, AA, 2013

Aged Pu Erh tea made from high-quality raw materials harvested in Simao, Pu'er County. The recipe's name refers to an ancient tradition in this region: when a daughter was born, parents would make several jugs of rice wine Nu Erh Hong and let them age. When the daughter got married, this wine was shared with all the guests.

Ripe, fleshy leaves and a moderate amount of tender buds are pressed into a fairly soft cake weighing 500 grams. The aroma of this dry tea is soft and sweet, with woody, spicy, and nutty notes.

The infusion is cognac-colored, clear, and pure, with a rich, sweet aroma. The flavor is rich and harmonious, with notes of chocolate, spices, nuts, dried fruits, and dates, with hints of cocoa beans and wild berries. The finish is sweet and fruity, silky, and warming.

A soft, deep tea with a pronounced tonic effect. Suitable for both everyday tea drinking and special occasions. It warms and refreshes, harmonizing mind and body. Ideal for creative and analytical work, effective for moderate physical activity, and makes a great accompaniment to an active weekend.

How to brew

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 6 g per 100 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.