We purchased this pu-erh from a tea merchant in Hong Kong in 2002. We bought the tea relatively young, and our best guess is that the tea spent at most about a year in Hong Kong's relatively humid environment before it was transferred to our care in San Francisco. But we feel that that year made a significant difference in kick-starting the aging process.
This is one of our cleanest tasting shou pu-erhs, almost light in character, with a tea liquor that brews up exceptionally clear. While age has given the tea a woodsy, leathery character with hints of barrel aged bourbon and cocoa, the tea finishes sweet, with a clarity that is unexpected for a shou tea.
BREWING GUIDE
Infuser Cup
Water Temp 212 ° F
Steep Time 3 min
Tea Bowl
Water Temp 212 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 212 ° F
Steep Time 2 min 30 sec
Teapot (12 oz.)
Water Temp 212 ° F
Steep Time 2 min 45 sec
Because the Shou Pu-erh 2000 is a relatively young tea, it lacks the rich heavy loaminess of its aged counterparts. The best way to bring out the flavor of this tea is to give it a longer steep.
In a small gaiwan or tea pot, use 4 grams of tea. Give the tea a 5 second rinse and discard the rinse water. Brew the tea with water at a full boil for 2 minutes 30 seconds on the first infusion, adding 30 seconds to each subsequent infusion.
