In dry form, the aroma of tea leaves is quite restrained, subtle. Dry cocoa beans, notes of birch bark and dark chocolate are noticeable in it. After washing, the aroma of birch bark intensifies, adding smells of autumn forest, damp moss and hazelnut.
The taste of shu puerh has a pleasant berry sourness with notes of grated cocoa beans and birch bark. By the 4th-5th steeping, the taste of tea acquires sweetish-creamy shades, fresh almonds are felt. The aftertaste is dense and voluminous with sweetish-creamy notes and a taste of toffee.
This shu puer can withstand 6 full steeps. You can put a little more dry brewing 7-10 g per 200 ml teapot made of Yixing clay or gaiwan, this shu puer will not be bitter and over-brewed.
The infusion has a dark brown color, gradually turning into red-brown.
The effect of drinking this puer is accompanied by warming of the whole body, especially the head, uplifting of mood, vigor of body and spirit, purification of thoughts, and general receptivity.
|
Name in Chinese
|
樟香熟普洱 |
|
Pinyin
|
zhāng xiāng shú pǔ'ěr |
|
Translation
|
Mature puer with camphor aroma |
|
Country
|
China |
|
Provinces
|
Yunnan (云南) |
- Комментарии
- Вконтакте
