Shu Pu Erh Xiong Di Qi Feng Le, Menghai Da Yi Factory, 100g, AAA, 2019

A classic ripe Pu Erh from the Menghai Da Yi factory, crafted according to the "1901" recipe. It was released to mark the Year of the Pig—which concludes the 12-year lunar cycle—as a symbol of friendship, wisdom, and the eternal flow of life.

This beautiful, moderately compressed 100-gram cake consists of medium-sized leaves, numerous buds, and stems. The aroma of the dry tea is warm, mellow, and woody-spicy, featuring distinct notes of walnut and hazelnut.

The infusion is amber-colored, deepening in hue with successive steepings. The aroma is balanced, with notes of hazelnut and prune transitioning into coffee undertones. The taste is oily, full-bodied, and moderately strong, offering sweet wine-like, woody, and spicy notes. The finish is velvety and long-lasting.

The tea provides a gentle energy boost, aids concentration, and warms the body, fostering a sense of inner balance without over-stimulation. It is an excellent choice for both morning and afternoon enjoyment.

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.