Shu Puer from Jinggu Mountains (Puer County), harvest 2017.
In appearance: twisted dark brown leaves and their fragments, thin cuttings. The aroma is restrained, nutty-and-woody with a mushroom note. The infusion is transparent, with a chestnut-red shade.
The bouquet of the ready-made tea is mature, spicy-and-woody, with mushroom, bread, nut and balsamic notes. The aroma is viscous, spicy-and-woody. The taste is full-bodied and oily, sweetish, slightly tart, with a refined sourness of dried berries and velvety 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 time of the first steeping is about 5-7 seconds. After that do short steeps (just for 2-3 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.
Shu Puer «Jinggu» is a good choice for everyday tea breaks: rich and mild flavor, deep aroma, moderately tonic effect.
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