Very smooth and clean shu pu-erh for everyday sipping. Balanced, lightly fermented – mineral and sweet at the same time. 

I like to brew it using bigger quantity of leaves like 10g per 100ml pot. 

Origin: Yongde, Yunnan, China.

Vintage: spring 2016

Cultivar: big leaf Camellia Sinensis var. Assamica- Da Ye.

Age of trees: unknown.

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Product Description

Temperature of water and amount of leaves: 100 C 7g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional Information


50 g, 100 g


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