10.24$33.59$

Made from Daye Menghai leaves and aged in Taiwan, this very smooth shu cha displays really deep “aged flavour” and unusual warming and soothing Cha Qi (energy of tea). We can say it’s old style of shu pu-erh with relatively low level of initial fermentation (wo dui).  During first brews you will notice some storage aroma and you should know this tea is starting to open after 2-3 infusions showing excellent smooth texture, aroma of jujube, earth and wood with really long and sweet aftertaste. Smooth and hearth warming tea. Just sit and relax.

Origin: Menghai, Yunnan, China.

Vintage: late 1990’s/ early 2000’s 

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

Age of trees: unknown.

Clear

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.

Additional information

Weight

30 g, 50 g, 100 g

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