PU-ERH BRICK SHOU 2007 NANNUO SHAN ORGANIC (80g)

Translation: Pu-erh is a town in Yunnan Provence. The word shou means “cooked” and 2010 is the year of production

Region: Yunnan Province (Xishuangbanna)

Harvest season: April

Cultivar: “one-bud-two-leaves”, spring, This Pu-erh tea, produce through accelerated fermentation, has been aged since its production in 2010. It is produced by Menghai XiangShan Tea-Production Co. Xishuangbanna Yunnan China. It was produced from leaves picked from large and sun-dried Shaiqinmao tea leaves. The broad leaves have been compressed into brick.

Appearance & Taste

This Pu-erh tea brick uses the spring tea leaves plucked from ancient tea trees located inside the primitive deep mountain as raw materials, which brings its pure and natural nature. The taste of the tea is fresh and mellow, with an earthy, woody and floral flavour. It has a very strong, impressive, sweet and lingering aftertaste. Aged for more than seven years, it also has a very special and rich “Chen” fragrance. The tea soup is clear and has an amber colour.

Adjust the amount of tea based on your own taste

Brewing Guide

For simple glass vessel/teapot brewing:

You can brew fewer tea leaves with more hot water for a longer brewing time. Use 2 teaspoons of the tea for 125ml teacup, 4 teaspoons for 250ml glass, or 8 teaspoons for 500ml teapot. Using 100°C hot water to infuse tea leaves for around 3-4 minutes. Re-steep for around 6-7 times. Adjust it according to personal taste.

For Gongfu Style: (Recommend using (Yixing) Clay Teapot and Gaiwan)

-Detailed processes:

• Warm the Gaiwan/tiny teapot with hot water; discard the water afterward
• Add 1g Pu’er tea for every 50ml of water (recommend 7g-10g tea leaves, adjust by personal taste)
• Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Pu’er tea)
• Refill clay teapot/Gaiwan with hot water
• Infuse tea for around 10s – 20s for the first brew, extending extra 20s infusion time for the following brew
• Pour the steeped tea into a serving cup and divided into small teacups and serve

Repeat 8-15 times depends on personal taste