Shu Pu-erh 2013 "Flowering" from the Zhoushi plant, 360 g

Shu Puer "Flowering": A Jubilee Cake from the Heart of the Tea World

Shu Pu'er "Flowering" (Chinese: 绽放, pinyin: zhànfàng) is not just a tea, but a true work of art, created at the Zhou Shi factory in honor of its 10th anniversary. This anniversary cake, pressed in 2023 from 2013 tea, embodies the rich traditions and supreme craftsmanship of Chinese tea masters.

The name of Pu'er "Flowering" (绽放, zhànfàng) carries deep symbolism and reflects several aspects of this unique tea:

1. Revealing aromas and flavors: Just as a flower opens and fills the world with its fragrance, so this pu-erh tea gradually reveals its multifaceted flavors and aromatic nuances during brewing. With each steeping, the tea seems to "bloom," revealing new nuances of flavor and aroma.
2. Anniversary Release: The name "Blossom" could also symbolize a new stage in the life of the Zhou Shi tea factory, which released this tea to celebrate its 10th anniversary. It's like a blossoming flower, marking the beginning of a new milestone.
3. Originating from Jingmai: The Jingmai region is renowned for its ancient tea trees and unique microclimate, which imparts a unique depth and complexity of aroma to the teas from this region. The name "Blossom" may be a reference to the lush vegetation of this region and the way the tea trees "bloom" there.
4. Fermentation Process: Shu Pu-erh undergoes a complex fermentation process, during which profound biochemical changes occur. The name "Blooming" can metaphorically describe this process, comparing it to the blossoming of a flower.

Thus, the name "Blossom" is multifaceted and reflects both the organoleptic properties of tea and its symbolic meaning associated with the cycles of nature, development and renewal.

Additional nuances:

• The character绽(zhàn): Meaning "to blossom," "to unfold." It beautifully conveys the idea of the gradual unfolding of tea's aromas and flavors as it brews.
• The character放(fàng): Means "to release," "to liberate." It can symbolize the release of the tea's aromas and flavors during brewing, as well as the feeling of freedom and lightness that follows drinking.

The name "Blossom" is a poetic and profound reflection of the essence of this unique tea. It invites us to enjoy a journey through the multifaceted world of aromas and flavors that begins with each new brew.

The origin and characteristics of tea

The raw material for "Blossom" is the large-leaf Da Ye Zhong variety, grown in the renowned Jingmai tea region, located in Lancang Lahu Autonomous County, Pu'er City. The tea bushes, growing among other trees, absorb the aromas of orchids and mountain forests, imparting a unique bouquet.

"Blossoming" shu pu-erh is produced using the traditional "Shai Qing Mao Cha" technique, which involves fixing, crushing, and drying the tea leaves. This method preserves all the beneficial substances and the tea's vibrant aroma.

Aroma and taste

The dried leaves of "Blossom" possess a piquant sweetness with a slight saltiness, characteristic of high-quality shu pu-erh teas. When warmed, the tea reveals wonderful aromas of baklava, puff pastry, and maple syrup. After washing, a bright camphor aroma emerges, harmoniously blending with notes of noble wood and sweet marshmallow.

The flavor of "Blossom" tea is deep and multifaceted. It features hints of amaretto, chocolate ganache, and nutty M&Ms. With each subsequent steeping, the tea reveals new facets, acquiring more pronounced woody notes and a lingering chocolatey finish.