Baodao Shan “Bull’s Blood of Lincang” – Taiwan-aged Shu Puer, 2009

ORIGIN & HARVEST TIME

China, Yunnan, Lincang, 2009

CHARACTER

It’s rare to find a shu puer blend from before 2010 with this many buds and such high quality. The whole cake has a reddish-brown, promising hue that hints at the color of the infusions, reminiscent of full-bodied red wines, though with a longer steep, your cup may even turn coffee-dark.

This is the newest shu puer in our collection: the “Bull’s Blood of Lincang,” pressed in 2009. It fits beautifully alongside our other Taiwan-aged teas (Chuan Xiang 2010, Yong De – Da Xue Shan 2008), with its distinctly aged character, camphor notes, and rich, oily body. Expect deep red infusions and a tea that speaks of maturity and depth.

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 5-8 grams + 150 ml water. According to the Gongfucha, it can be infused at 95°C, for 40-60 seconds, 8-10 times.

B) Modern brewing in a jug: 5-10 grams + 300-500 ml water. It can be infused at 95 C°, for 2 minutes, 2-3 times.