Tea
SHENG (RAW) PUER - 1998 Xi Gui "Jian Shen“ Tuo Cha
Experience nearly 30 years of mastery with this 1998 Xi Gui "Jian Shen" Tuo Sheng Puer Tea, crafted from high-end Xi Gui Zhengshan raw leaf buds and carefully stored in pristine conditions. This aged raw Puer delights the senses with a full-bodied, multi-layered aroma and a mellow, comforting body. The dry leaves exude a calm, grain-like aged fragrance with subtle medicinal undertones. As a result, once brewed, the tea reveals ginseng and camphorwood aromas, complemented by hints of fruit and mushroom hints—complex yet harmonious. On the palate, the liquid is full-bodied and thick, offering a naturally sweet, smooth, and delicate mouthfeel with lasting lingering sweetness. Notably, tasting Notes: First Infusion: Amber-red, oily liquor with clear sweetness and pronounced ginseng bouquet. On the palate, second Infusion: Warm, layered fragrance of camphorwood intertwined with ginseng; long-lasting throat resonance with a soft warming effect. Third Infusion: Delicate, naturally sweet, with surprising fruity hints reminiscent of fresh watermelon rind. Notably, fourth to Sixth Infusions: Steady, deep mouthfeel with increasing sweetness and a persistent returning sweetness. Notably, seventh to Tenth Infusions: Thick, silky tea liquor; fragrance evolves into sweet mushroom and caramel undertones. Above all, beyond Tenth Infusion: Character remains honeyed and full-bodied, showcasing the tea’s remarkable durability. Notably, well-suited for experienced Puer enthusiasts or anyone seeking a calm, satisfying tea-drinking experience, this aged raw Pu’er embodies the elegance and depth only decades of careful aging can achieve. On the palate, bREWING TIPS: Water & Preheat: Use 100°C water and preheat your teapot. As a result, rinse the Leaves: 5 seconds ( Removes dust or small particles accumulate during storage, opens the leaf buds, and activates aroma and taste). What's more, water to leaves ratio: 8g / 150ml Brewing Vessels: using a genuine Yixing teapot for better results. As a result, brewing time begin with a 20-30 seconds for the few brews, then increasing with each successive brew to your palate. Above all, make sure using boiling water to heat the teapot up first to ensure water temperature remaining as hot as possible while brewing, and rinsing the leaf buds with boiling water very quickly to allow the tea leaf to loosen up and rehydrate before the 1st brew.
About this product
Experience nearly 30 years of mastery with this 1998 Xi Gui "Jian Shen" Tuo Sheng Puer Tea, crafted from high-end Xi Gui Zhengshan raw leaf buds and carefully stored in pristine conditions. This aged raw Puer delights the senses with a full-bodied, multi-layered aroma and a mellow, comforting body. The dry leaves exude a calm, grain-like aged fragrance with subtle medicinal undertones. As a result, once brewed, the tea reveals ginseng and camphorwood aromas, complemented by hints of fruit and mushroom hints—complex yet harmonious. On the palate, the liquid is full-bodied and thick, offering a naturally sweet, smooth, and delicate mouthfeel with lasting lingering sweetness. Notably, tasting Notes: First Infusion: Amber-red, oily liquor with clear sweetness and pronounced ginseng bouquet. On the palate, second Infusion: Warm, layered fragrance of camphorwood intertwined with ginseng; long-lasting throat resonance with a soft warming effect. Third Infusion: Delicate, naturally sweet, with surprising fruity hints reminiscent of fresh watermelon rind. Notably, fourth to Sixth Infusions: Steady, deep mouthfeel with increasing sweetness and a persistent returning sweetness. Notably, seventh to Tenth Infusions: Thick, silky tea liquor; fragrance evolves into sweet mushroom and caramel undertones. Above all, beyond Tenth Infusion: Character remains honeyed and full-bodied, showcasing the tea’s remarkable durability. Notably, well-suited for experienced Puer enthusiasts or anyone seeking a calm, satisfying tea-drinking experience, this aged raw Pu’er embodies the elegance and depth only decades of careful aging can achieve. On the palate, bREWING TIPS: Water & Preheat: Use 100°C water and preheat your teapot. As a result, rinse the Leaves: 5 seconds ( Removes dust or small particles accumulate during storage, opens the leaf buds, and activates aroma and taste). What's more, water to leaves ratio: 8g / 150ml Brewing Vessels: using a genuine Yixing teapot for better results. As a result, brewing time begin with a 20-30 seconds for the few brews, then increasing with each successive brew to your palate. Above all, make sure using boiling water to heat the teapot up first to ensure water temperature remaining as hot as possible while brewing, and rinsing the leaf buds with boiling water very quickly to allow the tea leaf to loosen up and rehydrate before the 1st brew.
