Acquired directly from Kunming, Yunnan in 1998, our 1996 Shou Pu-erh reminds us most of the type of pu-erhs we grew up with - rich, but not overwhelmingly malty and heavy. This noticeably "dry" character is the result of its storage - save for its initial accelerated fermentation processing, the tea has been stored in a low humidity environment, first in Kunming where the tea was produced, and then at our warehouse in San Francisco.
A dry, mild shou pu-erh. Sweet and clean. Hint of malt, earth and cocoa bean.
BREWING GUIDE
Infuser Cup
Water Temp 212 ° F
Steep Time 2 min 15 sec
Tea Bowl
Water Temp 212 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 212 ° F
Steep Time 2 min
Teapot (12 oz.)
Water Temp 212 ° F
Steep Time 2 min 30 sec
Shou Pu-erhs tend towards heartiness and maltiness in a manner that is markedly different than Sheng pu-erhs. We think the best way to brew one is to embraced that richness with a longer brew.
We suggest using 4 grams of tea leaves with boiling water. Rinse the tea for at least 5 seconds and discard the rinse water before brewing. Infuse the first round for 2 minutes, adding 30 seconds to each subsequent infusion.
