New School Shu Puerh 2021

This tea is produced with the same leaves as the Lincang New School Shou Tuo cha 2021, now available in loose leaf form.

This is a very well-rounded, warm, and silky Shu Puerh. It has a contemporary profile, but with a richness and complexity rarely found today, and with an authentic character and exquisite aromatic depth.

This is a small-production tea (only a few tons have been produced), and it is made with leaves from the village of Mang Fei, in the Yong De area (Lincang), collected by a vendor in Kunming and fermented in Yong De, to obtain a shu cha that stands out.

Tasting:

Notes: Wood and resin, caramel, dates, and even hints of honey and spice.

You can prepare it in a teapot, a gaiwan, or a similar vessel. The amount of leaves used will depend on the volume of the brew. We recommend approximately 5 to 9 grams per 100 ml, and steeping at 100°C.

Using water with low chlorine and residue promotes a better infusion of the leaves.

We recommend steeping the leaves several times: 1 minute for the first, and going down to about 15 to 40 seconds for subsequent steeps.

Preservation:

It's best to avoid storing tea in a space that's too humid or hot. It's preferable to keep it somewhere with a neutral scent, as tea is known to absorb odors very well.