YING KEE CANG JIU SHU CHA
YING KEE CANG JIU SHU CHA
YING KEE SIMAO SPECIAL
SHU (RIPE) PU'ER★ PESTICIDE-FREE
Pu'Er, Yunnan, China
This is an excellent example of a Hong Kong-stored shu pu'er, made from large leaves (8th grade) harvested from ancient tea trees in 2015 and carefully stored in Hong Kong since its production. The traditional processing, combined with medium-level wet-pilling, has allowed the tea to age gracefully, developing into a truly unique and exceptional blend. MORE
AROMA
Woody, moisture
TASTE
Sweet, woody
HONG KONG TRADITIONAL STORAGE
HARVEST: 2015
In Yunnan Province, the red soil is enriched with iron, so Pu'er tea also contains this valuable mineral, which is beneficial for the human body. Tea from this province contains more polyphenolic organic compounds, which are the most powerful antioxidants. Shu Pu'er has a beneficial effect on the health of the stomach and digestion in general.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 25°C
HUMIDITY: 60-65%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 25°C
HUMIDITY: 60-65%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
SPECIAL HONG KONG STORAGE SHU PU'ER 2015
ORIGIN
There are two main ways to store tea. Natural storage means you store tea in a dry environment to let tea age by itself without any human intervention. On the other hand, tea can be stored in a wet environment, where various factors like humidity, temperature, and oxygen are controlled to artificially age tea. Wet storage can be considered an art and is an endeavor that requires a lot of skill, thus, not advised to do by yourself at home. There are masters in different countries like China, Hong Kong, Taiwan, Thailand, Vietnam, Malaysia, and Singapore, where people have been doing tea storage professionally for a long time. Back in the day, most of the well-known wet storage teas came from Hong Kong, that's why this method is called Hong Kong Storage. Storing the same tea in two different environments means you can get a unique tea as a result.
I'm happy to present to you a very nice example of a Hong Kong storage shu pu'er made from big leaves (the 8th grade) harvested from old tea trees back in 2015 and stored in Hong Kong since its production. The traditional processing and medium-level wet-pilling let tea transform over time and develop into something very special. This particular tea will show you how different some teas can taste when artificially stored in a wet environment for 5 years. A little bit rough but a very interesting and useful experience.
ORGANOLEPTICS
The dry tea leaves have a sweet, fresh aroma with notes of potato, beetroot, and corn. After rinsing, the aroma transforms into notes of wood, artichoke, and sweet potato. There will be hints of sunflower seeds and oil in the background. The taste is fresh, light, and bright with sweet notes of wood, nuts, bay leaf, and parsley. It has an oily texture and a sweet mineral long-lasting aftertaste.
There are two main ways to store tea. Natural storage means you store tea in a dry environment to let tea age by itself without any human intervention. On the other hand, tea can be stored in a wet environment, where various factors like humidity, temperature, and oxygen are controlled to artificially age tea. Wet storage can be considered an art and is an endeavor that requires a lot of skill, thus, not advised to do by yourself at home. There are masters in different countries like China, Hong Kong, Taiwan, Thailand, Vietnam, Malaysia, and Singapore, where people have been doing tea storage professionally for a long time. Back in the day, most of the well-known wet storage teas came from Hong Kong, that's why this method is called Hong Kong Storage. Storing the same tea in two different environments means you can get a unique tea as a result.
I'm happy to present to you a very nice example of a Hong Kong storage shu pu'er made from big leaves (the 8th grade) harvested from old tea trees back in 2015 and stored in Hong Kong since its production. The traditional processing and medium-level wet-pilling let tea transform over time and develop into something very special. This particular tea will show you how different some teas can taste when artificially stored in a wet environment for 5 years. A little bit rough but a very interesting and useful experience.
ORGANOLEPTICS
The dry tea leaves have a sweet, fresh aroma with notes of potato, beetroot, and corn. After rinsing, the aroma transforms into notes of wood, artichoke, and sweet potato. There will be hints of sunflower seeds and oil in the background. The taste is fresh, light, and bright with sweet notes of wood, nuts, bay leaf, and parsley. It has an oily texture and a sweet mineral long-lasting aftertaste.
AN SHIM TEA 'SHU PU'ER' COLLECTION
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