Cultivar: Menghai Broad Leaf
Harvest Date: Spring-Summer 2009
There are two types of pu-erh tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Shu Pu'er is made by pile-fermenting Shaiqing teas over a period of 85-120 days. Ancient Tree Shu Pu'er Maiden is a true connoisseur's shu pu'er, consisting of only the very best "Maiden" grade tea leaves picked from ancient tree groves with trees that are up to 200 years old.
Like fine wine, Pu'er tea has the ability to be aged and released in vintages. Young Shu Pu'er teas (2-3 years) typically have an assertive body and bold strength. The body and mouthfeel become richer and more integrated as the Shu Pu'er continues to age from 4-8 years.
This 2009 shu from Mannong Village is rich and full-bodied with a silken mouthfeel. Rich and velvety notes of cacao are given unctuous depth with notes of petrichor and wet slate.
Organic pu-erh tea.
Recommended Brewing Vessel: Gaiwan or Clay Teapot
Fill Teapot with an 8-10g piece of tea cake.
Briefly rinse leaves with hot water. Discard water. Rinse once more. Discard again.
Slowly fill teapot with water 200°F Infuse for 30 seconds
Multiple Infusions: 2nd 1 minute | 3+ add 30 seconds per infusion