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Bulang Chun Shu (Moychay.com , harvested 2010, pressed 2019), 357 g

61.67 $
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Berry
Nut
Pastry
Spicy
Woody
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Description and preparation
1 s 95°C 6 g

Shu Puer «Bulang Chun Shu» was made in 2019 by the order of Moychay.ru company from the raw materials of the spring harvest of 2010.

357-g teacake of medium density, broken effortlessly with fingers into brown and reddish flagella of twisted tips. The aroma is restrained, woody and nutty. The infusion is transparent, dark reddish-chestnut.

The bouquet of the ready-made tea is mature, nutty-and-woody, with notes of oatmeal cookies, dry northern berries, and spicy herbs. The aroma is deep and warm, nutty-and-woody. The taste is rich and velvety, sweetish, with spicy nuances and a slight bitterness.

Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-7 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1 second) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9-10 times.

«Bulang Chun Shu» can be used both as an effective natural energetic and as a means for relaxation and rest. It all depends on the concentration: the higher it is, the stronger the tonic effect.

 

Comments
Is comment useful? true 0
Юра Ра

Как и у многих других новых Шу, у этого много золотистых почек, что радуют глаз.

Аромат помимо древесных оттенков вызывает ассоциации с подсолнечной халвой, а в горячем чайнике ещё и некий дымочек.
Однако уже заваренный чай порадовал ностальгическим ароматом детства - черный чай с молоком и сахаром...!)

Is comment useful? true 4
Dust_observer

Господа, это сыр. Вкус первого пролива имеет сырную кислинку, которая быстро перекатывается в ореховую горечь, но горечь ПРИЯТНУЮ и устойчивую. Что хорошо, с последующими проливами все вкусы смягчаются.
Настой опять же интенсивный. Успокаивает (тормозит) голову, сидишь такой задумчивый...

Is comment useful? true 0
Антон123

Полностью согласен по поводу горечи. Очень приятная горчинка, которая придает "объем" вкусу.

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