A pure, aromatic, oily, sweet old tea with a scent of moss and a long, defining aftertaste.
Lao Cha Shu Puerh 2000 | Bai Wenxiang’s Collection
€14.00 – €38.20
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.
Important Facts and Effects
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| Tags | 2000 old tea, bacteria, bai wenxiang, brain performance, gongfucha, laocha, laocha shu puerh, old shu, preium selection, shu, strong(caff++++) |
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