Shu Xiao Bing, Da Ye Plant 2013, 100 gr
This is qualified everyday shu phuer (post fermented tea). It can be brewed many times, has lasting taste and aroma.
Producer – Da Ye Plant, Jin Gu, Yunnan
By special “MoyChay” order
Compressed in 2013, raw material of 2012
Weight 100 gr
Watch video how this tea is produced
“Small shu phuer” is made by special “MoyChay”order at Da Ye Plant. It is situated in Jinggu Mountains (2920m above sea level), Xishuangbanna district, western part of Phuer region. Traditionally tea leaves are collected by Yi and Dai local people. There is wild tee trees forest here, natural plants do not cut and no chemicals used to grow them. Most of these trees have being grown since XIX cen when tea culture was blossoming here. There are also older growing trees here.
The cha bing is fine compressed, but soft and easily crushed by phuer knife. The raw material is homogeneous. There are dark brown twisted leaves, stems and red buds.
The aroma of dry tea is pure with characteristic chocolate and woody tones of shu phuers.
The infusion is rich and bright brown-red color.
The bouquet of brewed tea has nuts and wine tones. The taste is nice with variety tones of walnuts, hazelnuts, prunes and dry berries. There is also slight nuance which reminds that micro mushrooms took part in making this tea. The aroma is pure with wine and woody tints. The aftertaste is long-lasting and velvet.
Brew tea with 95°С water in yixing teapot for shu phuers or in thick-walled ceramic gaiwan. Take 5-6 gr of crashed phuer for 120-150 ml volume dish. First brewing may be not infused long, because tea opens out quite active and balanced. You can infuse longer after fifth brewing. It can be brewed about 9-10 times and also excellent for boiling method.
This is fine qualified tea for everyday tea time. The effect is soft, harmonizing, the tea helps both to relax and get active condition.
