Tea
1996 Shu (Ripe) PUER - Jing Mai Mountain Old Tea Trees
This 1996 Puer Tea a type of aged Shu Puer tea that combines a dense, silky texture with rich tea aromas. Crafted by the passage of time, aged Shu Puer tea becomes increasingly mellow and silky in taste, with the characteristic aged fragrance and charm, woody and camphor aromas becoming more complex, which makes it highly cherished. On the palate, the dry tea leaf are well-defined, with a glossy brown hue. Above all, having aged for over twenty years, it has been stored in a clean environment, with proper transformation and no trace of pile fermentation odour, naturally revealing the mature essence of aged tea. Above all, the tea liquor exhibits a colour akin to red wine, with a full-bodied taste and an exceptionally delicate and mild mouthfeel. Shu Puer tea undergoes a high degree of fermentation, making its nature warm and gentle. Notably, over time, the substances transformed during ageing become even more beneficial to the stomach. As a result, typically, aged Shu Puer tea develops aromas such as rice soup, sweetness, caramel, jujube, woody, and fungal notes. Each time one drinks aged tea, one can't help but marvel at the wonders of nature. Notably, oRIGIN: Jing Mai Mountain, Lan Cang county, Yunnan Province ELEVATION : around 1500m HARVEST: 1996 BREWING TIPS: Water & Preheat: Use 100°C water and preheat your teapot or gaiwan. As a result, rinse the Leaves: Loose leaf buds: 5 seconds Removes dust or small particles accumulate during storage, opens the leaves, and activates bouquet and character. Brewing: Light taste: 5g / 100ml, 1:30 min first infusion Richer taste: 8g / 100ml, 1 min first infusion The tea’s full character shines from the second infusion (around 1 min). Above all, subsequent Infusions: Repeat as desired, increasing infusion time as the tea weakens. Flasks: 3g/500ml, for 1-2 hours. Above all, steep in a sealed or closed way to steep the tea with minimal exposure to air, ofthen for a longer infusion. Notably, this method emphasizes extracting deep, mellow flavours for aged shu puer. As a result, vessels: using a genuine Yixing teapot for better results.
About this product
This 1996 Puer Tea a type of aged Shu Puer tea that combines a dense, silky texture with rich tea aromas. Crafted by the passage of time, aged Shu Puer tea becomes increasingly mellow and silky in taste, with the characteristic aged fragrance and charm, woody and camphor aromas becoming more complex, which makes it highly cherished. On the palate, the dry tea leaf are well-defined, with a glossy brown hue. Above all, having aged for over twenty years, it has been stored in a clean environment, with proper transformation and no trace of pile fermentation odour, naturally revealing the mature essence of aged tea. Above all, the tea liquor exhibits a colour akin to red wine, with a full-bodied taste and an exceptionally delicate and mild mouthfeel. Shu Puer tea undergoes a high degree of fermentation, making its nature warm and gentle. Notably, over time, the substances transformed during ageing become even more beneficial to the stomach. As a result, typically, aged Shu Puer tea develops aromas such as rice soup, sweetness, caramel, jujube, woody, and fungal notes. Each time one drinks aged tea, one can't help but marvel at the wonders of nature. Notably, oRIGIN: Jing Mai Mountain, Lan Cang county, Yunnan Province ELEVATION : around 1500m HARVEST: 1996 BREWING TIPS: Water & Preheat: Use 100°C water and preheat your teapot or gaiwan. As a result, rinse the Leaves: Loose leaf buds: 5 seconds Removes dust or small particles accumulate during storage, opens the leaves, and activates bouquet and character. Brewing: Light taste: 5g / 100ml, 1:30 min first infusion Richer taste: 8g / 100ml, 1 min first infusion The tea’s full character shines from the second infusion (around 1 min). Above all, subsequent Infusions: Repeat as desired, increasing infusion time as the tea weakens. Flasks: 3g/500ml, for 1-2 hours. Above all, steep in a sealed or closed way to steep the tea with minimal exposure to air, ofthen for a longer infusion. Notably, this method emphasizes extracting deep, mellow flavours for aged shu puer. As a result, vessels: using a genuine Yixing teapot for better results.
