Description
Temperature of water and amount of leaves: 100 C 7-8g/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.
Tom (verified owner) –
We are avid shu-drinkers and have tried quite a few both new and old. This is a very special one. The feeling is almost of some ancient magic brew presented by Tom Bombadil in his forest cottage. Herbaceous (liquorice root but also something else), earthy, balanced by a kind of aged cherry sweetness and pleasant fermented taste. Strong and gentle at the same time. Just lovely!
schumannleonard (verified owner) –
As I’m new to Pu-Erh and Heicha, I can’t cross refrence yet. But this tea is really good, nice depth. Starts more on the earthy side and then goes more into the woody/spicy notes, so I get the liquorice root Tom mentioned. It has a fruity sweetness and not the chocolaty sweetness one might suspect in a shu. And it gives a nice calming body sensation, so it’s a nice evening tea.
paullichtenstern (verified owner) –
As described above.