| Format: |
Tuo cha (pressed) |
| Type: |
Fermented Puerh (Shu) |
| Origin: |
China > Yunnan > Lincang > Yong De > Mang Fei |
| Harvest: |
2021 |
| Leaf Size: |
Fine |
| Fermentation: |
Medium - Strong |
| Storage: |
Natural Dry |
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.
