Style: Shou Pu-Erh
Origin: Cangyuan Province, China
Description: This ripe or “cooked” Pu-erh was plucked by hand and processed using the "Wo Dui" method - where the leaves are steamed and stacked to ferment and "age" the leaf. This results in the traditional tastes this tea is famous for. Grown at an elevation of 2200 meters in the sub-tropical highlands of the Cangyuan region the tea is a large-leafed varietal of Camellia assamica called DaYe that grows throughout Yunnan (both wild and farmed). This Pu-erh was caked in 2019: comprised of 357g of pressed, texture-rich black, brown and golden tipped leaves. It continues to ferment and develop a richness with age that provides a robust, aromatic and comforting steep.
Tasting Notes: The aroma is sweetly earthy and deep, with hints of vanilla and molasses. The texture of the brew is rich and thick, almost buttery, and rolls nicely around the mouth. This tea is very pleasant, warm, well-rounded, and never astringent. Each steep and re-steep showcases the living leaf quality. The dominant sweet earthy flavours give way to gentle vegetal notes of celery root. Steeps to a bold, opaque cherry espresso colour.
Brewing Instructions: 5g per cup. 100ºC water. Briefly rinse the leaves and pour off. If time allows, let the leaves sit to steam for a few minutes then re-infuse. Steep 3-4 minutes. Re-steep. Leaves will provide many steeps. Tea will not become astringent with longer steep time - it will only become stronger.
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