Old Tea Horse Road, Bai Wenxiang’s Teamaster Collection Shu Puerh 2006

Description

ORIGIN & HARVEST TIME

China, Yunnan, Menghai, 2006

CHARACTER

Tightly pressed, very substantial bud tea in a 400g disc shape. Nearly 15 years of storage has resulted a purifying process in this dry-aged tea. The texture of the brew is bright and clean, with a hard, mineral feeling against the dull density and softness of the bud tea. The flavour and aftertaste are also rich and mineral, reminding of roasted sesame and raw root vegetables. The long finish is oily, sweet and earthy with a hint of forest mushroom sourness. A memorable, unique style shu puer.

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.