Shu Pu Erh Xiao Hong Long Shu Cha, AA, 100 g., 2024

A laconic Shu Pu Erh pressed into a 100g cake. A clean, stable flavor with a confectionery profile, accessible to both beginners and advanced tea drinkers.

The cake is medium-thick without an overly raw aroma. Residual fermentation is noticeable, but the aroma is fresh and nutty.

The infusion is dense, cognac-colored, with a soft taste of milk chocolate, hazelnuts, and sweet macadamia. With steeping, the tea becomes thicker, more balanced, and rich, while remaining buttery, velvety, and creamy-chocolate. The sweetness takes on a hint of dried bananas and a noble cocoa acidity in the aftertaste.

A young, bold Pu Erh with a vibrant, invigorating effect. It holds its steeps well and is best enjoyed with a strong brew. An excellent everyday tea.

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.