Long Zhu Shu Pu'er 2019 - 8g
Shu pu'er is the second main form of pu'er tea from Yunnan province, where the tea leaves are fermented in high humidity and heat by stacking the leaves in tall piles and watering. The tea leaves are basically composted and turn almost black. This is the so-called Long Zhu or Dragon Pearl form. The aroma is sweet, barky, spicy and wine-like. The taste is robust, woody and peaty. The tea is sold as individual pearls weighing 8g.
Details
General
Shu pu'er is the second main type of pu'er tea, alongside naturally aged sheng pu'er. The Shu pu'er production process was invented in the 1970s to create a tea that could mimic the taste of naturally aged sheng pu'er in a shorter time. Before the leaves are pressed into cakes, they are spread out on the factory floor in large piles, which are watered and covered with cloths. This piling stage accelerates biochemical and microbiological changes in the leaves, effectively composting them. The piling stage can last from several weeks to months. Shu pu'er is available in many different forms, such as pressed and also loose leaf.
This tea
This tea is produced by the Lincang area tea factory in Yongde district. The tea is produced under the Xion Feng brand. The tea material is from 2019. The shape is so-called Long Zhu or Dragon Pearl. The weight of the individual pearls is 8g.
Taste
The aroma is sweet, barky, spicy and wine-like. The taste is robust, woody and peaty.
Infusion
Detach the leaves from the pressed tea with a sharp tool for infusion. You can use a table knife, for example. The spike-like shape works best, as it breaks the leaves less. Boiled water is used to brew Pu'er tea. You need about 4-6 grams of leaves, which is a generous tablespoon of loose tea. The tea leaves are rinsed first. Hot water is poured over the tea leaves and allowed to steep for about 10 seconds. The rinsing water is poured off. This rinsing helps to make the tea clear and reduces the stronger fermentation taste and smell on the surface of the leaves. The tea can be brewed using the so-called gongfu technique, using a teapot of less than 300ml and steeping the leaves several times. In this case, the length of the steeping should be about 30-60 seconds. The number of leaves can also be increased, in which case the steeping time can be reduced to 10-20 seconds. If you have a larger teapot or only want one brew, the steeping time should be 3-5 minutes. Adjust the amount of leaves to achieve the desired strength.
- Country of manufacture: China
- Ingredients: Tea
- Importer: Teepolku Oy
- Business registration number: 2484659-6
- Store in a dry place and at room temperature