Shu Puer Old Three Qi Zi

This  shu puer is pressed into a traditional 100g cake from large fleshy leaves and golden buds collected from old trees in Lincang County (Yunnan Province, China). The tea was made in 2014 and has a deep taste with a pronounced milky sweetness and woody-nutty tones.

Taste and aroma:
– Dry leaf aroma: peanuts, light sweetness.
– Hot infusion: rich aroma of baked milk, prunes and dried apricots.
– Taste: soft, velvety, with woody, nutty notes and light mineral saltiness.
– Aftertaste: long, sweetish, with milky tones.

How to brew?
– By steeping: 5-7 g per 100-150 ml of water 95-100°C, short steeps (5-20 sec).
– Infusion: 1-2 g per 100 ml, leave for 2-3 minutes.
– Boiling: for a denser and richer taste.

The tea can withstand 5-8 steepings, revealing itself in a new way with each brewing.

Effect:
– Tonic – charges with energy, improves concentration.
– Harmonizing – creates a feeling of comfort and inner balance.
– Not recommended before bedtime due to the invigorating effect.

Form: Pancake 100 g
Year: 2014
Region: Lincang, Yunnan

Ideal for connoisseurs of aged shu pu-erhs with a rich taste and invigorating energy.

We recommend complementing your tea drinking with a ceramic gaiwan or a teapot made of Yixing clay for a better reveal of the taste.