Shu Pu Erh Yiwu Gua Feng Zhai, A, 2011

An aged Shu Pu Erh with a deep, serene character. Made from tea grown on the border with Laos.

Brown leaves and red buds with a few saplings compressed into a loose tea cake. On warming up with a breath, aroma of nuts, cocoa beans and a few sour tones of sweetness appear. Cognac-colored infusion with a woody aroma. The taste of the finished tea is light, sweet, without bitterness. The sweetness of figs, plums, almonds, vanilla and cocoa. The aftertaste is moderately sweet, with a slight tobacco acidity. Toning and energizing.

The tea warms up well, and if you don't brew it strong, you can drink it in the evening.

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 6+ 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.