Shu Pu Erh Golden Bud, Yong Zhen Factory, AA, 2023

This beautiful, smooth Pu Erh tea cake from the Yong Zhen factory, produced in 2023, surprises with its bright aroma when the dry leaves are warmed up: there are strong notes of walnut, cashew and sweet wood. When steamed, the leaves reveal a slight iodine flavour and spicy bitterness.

The infusion is dense, sweet, with creamy and iodine notes. There are hints of apricot kernel, carob, and oiliness that envelop the receptors.

The tea has a bright, powerful effect, with a surge of energy and a desire to act. In a couple of years, this Shu Pu Erh will surely change into a very unusual and balanced tea.

It brews well both as a pour-over (preferably in a clay teapot) and as an infusion. A wonderful companion for long forest walks and hikes.

Tea cake weight: 357g

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.