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ZHUAN SHU PU'ER
SHU PU'ER BRICK
SHU (RIPE) PU'ER
ORGANIC
Pu'Er, Yunnan, China
This shu pu'er is made from big tea leaves from Pu'Er area, traditionally processed, gone through a medium Wo Dui (wet pilling), and stored in a natural storage environment, which developed this tea into a very tasty and noble drink. A very nice shu for daily tea sessions with a deep, sweet woody taste.
When properly stored, this tea gets better with time!
AROMA
Wood.
TASTE
Sweet, wood, dry mushrooms.
HARVEST: Spring, 2015
SHU (RIPE) PU'ER
ORGANIC
Pu'Er, Yunnan, China
This shu pu'er is made from big tea leaves from Pu'Er area, traditionally processed, gone through a medium Wo Dui (wet pilling), and stored in a natural storage environment, which developed this tea into a very tasty and noble drink. A very nice shu for daily tea sessions with a deep, sweet woody taste.
When properly stored, this tea gets better with time!
AROMA
Wood.
TASTE
Sweet, wood, dry mushrooms.
HARVEST: Spring, 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 BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
Learn more about BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
Water temperature: 100 °C
Amount of tea: 3-7 grams per 100 ml of water
Brewing method: Pin Cha, infusion
Learn more about TEA BREWING METHODS
Amount of tea: 3-7 grams per 100 ml of water
Brewing method: Pin Cha, infusion
Learn more about TEA BREWING METHODS
SHU PU'ER BRICK 2012
ORIGIN
Let me introduce you to a nice shu (ripe) pu'er made from large tea leaves from the Simao area. This tea is a 2015 spring harvest, traditionally processed, pressed into a 240 g brick, and stored naturally. This noble shu pu'er is a perfect choice for those who drink shu every day. The sweet and smooth taste will satisfy every pu'er lover. Special tea for a special price.
Let's take a closer look at how beautiful this tea brick is. As a big pu'er enthusiast myself, I have always preferred bigger leaves due to their ability to offer a more sweet and fresher taste. The colour of the infusion is much lighter and the aroma woodier. The pressing is quite hard but it's still easy to take apart leaves using a pu'er knife. This kind of shu is very easy to brew without any worries about overstepping it. Pu'er made from such tea leaf material is much less astringent and less raw in taste. I prefer to use about 7 g to 100 ml brewing it by the Pin Cha method.
ORGANOLEPTICS
The dry tea leaves smell like dry wood, gifting us with associations of a country house. Hints of dry mushrooms like shiitake. After rinsing, the tea leaves start to smell more obvious and the woody notes become stronger and warmer.
You don't need any special skills to brew this tea properly. No matter how many grams of dry leaf and what temperature of water you will use, you will get a sweet and tender drink with notes of dry wood, nuts, and truffles. Fresh and bright with a long-lasting aftertaste. The colour of the infusion is dark amber with red tones.
Let me introduce you to a nice shu (ripe) pu'er made from large tea leaves from the Simao area. This tea is a 2015 spring harvest, traditionally processed, pressed into a 240 g brick, and stored naturally. This noble shu pu'er is a perfect choice for those who drink shu every day. The sweet and smooth taste will satisfy every pu'er lover. Special tea for a special price.
Let's take a closer look at how beautiful this tea brick is. As a big pu'er enthusiast myself, I have always preferred bigger leaves due to their ability to offer a more sweet and fresher taste. The colour of the infusion is much lighter and the aroma woodier. The pressing is quite hard but it's still easy to take apart leaves using a pu'er knife. This kind of shu is very easy to brew without any worries about overstepping it. Pu'er made from such tea leaf material is much less astringent and less raw in taste. I prefer to use about 7 g to 100 ml brewing it by the Pin Cha method.
ORGANOLEPTICS
The dry tea leaves smell like dry wood, gifting us with associations of a country house. Hints of dry mushrooms like shiitake. After rinsing, the tea leaves start to smell more obvious and the woody notes become stronger and warmer.
You don't need any special skills to brew this tea properly. No matter how many grams of dry leaf and what temperature of water you will use, you will get a sweet and tender drink with notes of dry wood, nuts, and truffles. Fresh and bright with a long-lasting aftertaste. The colour of the infusion is dark amber with red tones.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION