Shu puer «Shi Hao» was made in the Kunlushan Mountains of Ninger County (Puer District) in 2016. «Shi Hao» or «Number Ten» is the nomenclatural name for raw leaf, intended for the red Yunnan Dianhong production. But this time, as an experiment, the raw leaf was processed using the Shu Puer technology. The result is very interesting.
In appearance: small, dark-brown flagella of twisted leaves, yellow-reddish buds and thin cuttings. The aroma is restrained, nutty. The infusion is transparent, bright reddish-brown color.
The bouquet of brewed tea is mature, nutty, with hints of dry berries, autumn leaves and biscuits. The aroma is deep and warm, rich, viscous. The taste is full-bodied and smooth, velvety, sweetish, a bit tart, with sourness of dried berries and spicy nuances, transforming into lingering finish.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5-6 g per 100 ml. The first infusion should last for 8-10 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 8-9 times.
«Shi Hao» is a right choice for everyday tea drinking – rich and well-balanced, warming and mild tonic. Definitely recommended to Shu Puer gourmets and connoisseurs.