Shu Pu Erh Xigui Gu Shu, АА, 2009

Aged tea from old trees, harvested in the mountains of Lincang, one of the cleanest and least industrialised regions of Yunnan. Xigui is famous for its tea with a mild but deep flavour and a long, sweet aftertaste.

Taste and aroma

The infusion is thick and reddish-brown in colour. The taste is dense, oily, soft, balanced, without earthiness, with a slight woody bitterness, notes of nuts and damp forest, unfolding gradually with each infusion.

Effect

The perfect Shu Pu Erh for everyday consumption. It improves digestion, gently tones and allows you to concentrate without overexertion.

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.