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The aroma of dry tea leaves, when warmed by the breath, is rich and resinous, with a clear predominance of citrus notes and dried tangerine peels, with woody notes of shu pu-erh vaguely reminiscent of themselves.
After washing, the aroma intensifies, and the notes of shu pu-erh actively emerge: steamed wood, dried nuts, prunes.
The brewed tea has a bright, moderately tart flavor, slightly dry, with rich citrus notes. You can taste chocolate-covered orange, tree bark, and young nuts.
As the infusions increase, the oily citrus flavor fades, replaced by damp wood, autumn forest, and moss.
The aftertaste has a characteristic acidity, candy-like sweetness and woody-nutty notes.
This tea is a great tonic, invigorating, and gives you strength and confidence. It has a warming effect.
Mandarin shu pu-erh tea should be brewed using the traditional method, steeping it in a gaiwan at a rate of 10 grams of tea per 100 ml of boiling water. To enhance the mandarin flavor, you can add dried peel to the tea leaves, according to taste.
Shu pu-erh aged in a tangerine is an interesting, tasty and distinctive tea with a bright taste and high-quality tea condition.
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English name
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Ripe pu'er in tangerine “Golden Horse” |
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Translation
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Shu Pu-erh in a Golden Horse Mandarin |
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Country
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Китай |
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Provinces
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Юньнань (云南) |
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Manufacturer
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Золотая лошадь (金马) |
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Declared weight, g
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25 |
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Size
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4x4x4 |
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Length, cm
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4 |
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Width, cm
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4 |
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
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