Lao Cha Shu Puerh 2000 | Bai Wenxiang’s Collection

Description

ORIGIN & HARVEST TIME

Yiliang, Yunnan, China, 2000

CHARACTER

Particularly large leaf, sun-dried shu puer made with the original processing method. It is a pure, aromatic, oily old tea with a scent of moss and a long, defining aftertaste. This is what is typically referred to as Chen Xiang, or old aroma, among puer teas. It has a clean, sweet, strongly earthy, woody aroma with a long, lingering, defining aftertaste. It is like drinking the juice of the earth, or some primal element from nature. With teas like this, we understand the noble and ancient flavour of maturity and the effects of tea ageing, which we love. The old aroma typically brings back many, many memories and brings us to a state of purity and peace.

BENEFITS

Mind opening, Memorable, Sweet

STRENGTH-CAFF: 7/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150-200 ml water. According to the Gongfucha, brew several times at 95°C, for 30-40 seconds. / 10 inf.

B) Western brewing: 3-5 grams + 300-500 ml water.  Infuse with 95 C° water 2-3 times, for  1-2 minutes. / 3 inf.