“Top Tier Shu Puer” is made of spring tea shoots, collected and processed in Puwen village area (Jinghong County, Northern Xishuanbanna) in 2013.
In appearance: small, thin lengthwise twisted brown leaves and yellowish buds. The aroma is mature, nutty with baked chestnuts hint. The liquor is bright chestnut color.
The brewed tea has matured, refined nutty bouquet with hints of wood resins, baked chestnuts and dried berries. The aroma is viscous and warm. The taste is mild, juicy-tart, velvety, with delicate berry acidity and lingering, mellow finish.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a gaiwan or a teapot for Ripe Pu'er made of porous clay. The proportion is 6-7 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 9-10 times.
Bright and juicy, refined and perfectly balanced, this shu goes well for morning awakening and for evening rest.