YONG DE ZAO XIANG CHA ZHUAN
SHU PU'ER BRICK from YONG DE
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Yong De, Lincang, Yunnan, China
Hong Kong aged shu pu'er from the Yong De area. Traditionally processed and stone-pressed into 250g bricks, this tea has been aged for 10 years to develop its complex and deep taste. Sweet and woody, with a medicine character this tea is unique and must try. MORE
250 g brick
AROMA
Spice, woody, herbal
TASTE
Woody, medicine
HONG KONG NATURAL STORAGE
HARVEST: 2009
SHU (RIPE) PU'ER
★ PESTICIDE-FREE
Yong De, Lincang, Yunnan, China
Hong Kong aged shu pu'er from the Yong De area. Traditionally processed and stone-pressed into 250g bricks, this tea has been aged for 10 years to develop its complex and deep taste. Sweet and woody, with a medicine character this tea is unique and must try. MORE
250 g brick
AROMA
Spice, woody, herbal
TASTE
Woody, medicine
HONG KONG NATURAL STORAGE
HARVEST: 2009
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
YONG DE ZAO XIANG SHU CHA ZHUAN 2009
ORIGIN
YONG DE is located on the Bi Luo Xue Shan Mountain range near the Nujiang River to the west of Lincang, Yunnan, China. About 300,000 old trees grow in an ecologically clean environment at an altitude of 1900-2600 meters above sea level. The total area is about 300 square kilometers, and the highest peak is about 3500 m. Due to the strong taste of local variety, this raw material is being used mostly for shu pu'er production.
The tea is made from high-quality, early spring tea leaves harvested from old trees. The traditional processing under the guidance of an experienced tea master has made this tea unusual, and even unique. The medium fermentation contributed to the further transformation of the taste during storage and made it an excellent candidate for further aging. There are a large number of young buds on the surface of the brick but inside the tea consists of a leaf of a larger grade, which is reflected in its deep, multifaceted taste. After production, the tea was stored in Hong Kong under natural storage conditions for ten years, which transformed the tea into a mellow, sweet, and deep drink. The average degree of pressing allows you to easily sort the tea into layers of leaves and measure out the required amount.
ORGANOLEPTICS
Dry tea leaves have a soft, sweet, woody aroma. Hazelnuts, wildflowers, and forest after the rain. Once warmed up, the aroma continues with spice, herbal, and bread notes. When rinsed, the aroma develops into citrus notes, notes of ginseng, and dried herbs, so often found in Chinese traditional medicine and associated with healing properties. The aroma is pure, without traces of the production process and humid storage conditions. The colour of the infusion is dark amber, and with a longer infusion, it turns into dark coffee tones.
The taste is thick, rich, and mellow. Citrus and woody notes flow harmoniously into the herbal mixture, leaving a pleasant aftertaste with light freshness in the mouth. Some spices like black pepper, bay leaf, and oregano. The tea has a creamy texture, so beloved by connoisseurs of Shu (Ripe) Pu'er, and also causes slight salivation, transforming into mineral notes.
There is a traditional tea in Korea called Ssanghwa-Cha, which is a traditional herbal blend to restore the body in case of illness. It is made by boiling down several medical herbs, different dried roots, cinnamon bark, and licorice. It is infused for 48 hours, after which the infusion turns out thick, rich, and deep with a very powerful and multifaceted taste. Have you imagined? ... This tea has the same profile and it seems to me that it will very clearly stand out from our collection with its unique character. The tea can withstand a large number of infusions, becoming softer and sweeter with each new brew.
YONG DE is located on the Bi Luo Xue Shan Mountain range near the Nujiang River to the west of Lincang, Yunnan, China. About 300,000 old trees grow in an ecologically clean environment at an altitude of 1900-2600 meters above sea level. The total area is about 300 square kilometers, and the highest peak is about 3500 m. Due to the strong taste of local variety, this raw material is being used mostly for shu pu'er production.
The tea is made from high-quality, early spring tea leaves harvested from old trees. The traditional processing under the guidance of an experienced tea master has made this tea unusual, and even unique. The medium fermentation contributed to the further transformation of the taste during storage and made it an excellent candidate for further aging. There are a large number of young buds on the surface of the brick but inside the tea consists of a leaf of a larger grade, which is reflected in its deep, multifaceted taste. After production, the tea was stored in Hong Kong under natural storage conditions for ten years, which transformed the tea into a mellow, sweet, and deep drink. The average degree of pressing allows you to easily sort the tea into layers of leaves and measure out the required amount.
ORGANOLEPTICS
Dry tea leaves have a soft, sweet, woody aroma. Hazelnuts, wildflowers, and forest after the rain. Once warmed up, the aroma continues with spice, herbal, and bread notes. When rinsed, the aroma develops into citrus notes, notes of ginseng, and dried herbs, so often found in Chinese traditional medicine and associated with healing properties. The aroma is pure, without traces of the production process and humid storage conditions. The colour of the infusion is dark amber, and with a longer infusion, it turns into dark coffee tones.
The taste is thick, rich, and mellow. Citrus and woody notes flow harmoniously into the herbal mixture, leaving a pleasant aftertaste with light freshness in the mouth. Some spices like black pepper, bay leaf, and oregano. The tea has a creamy texture, so beloved by connoisseurs of Shu (Ripe) Pu'er, and also causes slight salivation, transforming into mineral notes.
There is a traditional tea in Korea called Ssanghwa-Cha, which is a traditional herbal blend to restore the body in case of illness. It is made by boiling down several medical herbs, different dried roots, cinnamon bark, and licorice. It is infused for 48 hours, after which the infusion turns out thick, rich, and deep with a very powerful and multifaceted taste. Have you imagined? ... This tea has the same profile and it seems to me that it will very clearly stand out from our collection with its unique character. The tea can withstand a large number of infusions, becoming softer and sweeter with each new brew.
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