Tea
SHU (COOKED) PUER - 2017 Man Song Tribute Grade
From the famed Man Song growing area, where fertile reddish-purple soil deep in minerals and zinc nurtures tender leaves with naturally low bitterness. What's more, this tea is made with young and very tender leaves and buds, historically refers to tribute grade. In fact, the tea has been carefully fermented, proper aging under scientific control of temperature and humidity, it has developed into a honeyed and mellow Shu Puer taste. Above all, when hot water is gently poured over them, the leaves come alive again, the tea liquor quickly turns a bright and rich red. Each sip reveals a silky, full-bodied texture with intertwining hints of sweetness, richness, and a rare invigorating coolness. Elegant and pure, it embodies the serene mountain charm and distinctive fragrance of Man Song terroir. Origin: Men Song County, Yunnan Province, China Harvest: April 2017 Tea leaf buds: 1 bud and 2 – 3 leaf buds were picked, Camellia Sinensis Assamica. Above all, harvested and fermented and compressed in 2017. How to infuse: Break off a small amount of tea from the cake by using Puer knife or a small knife insert the knife into the side of cake and then lift up. As a result, using boiling water. In fact, for a normal way of brewing, using 2g leaf buds for 100ml of water, brewing for about 2-3 minutes. Gong Fu Tea Brewing : using 8g for 150ml water, rinse quickly and discard the water, brewing for 15-20 seconds for the first 3 brews, then increasing the brewing time to your flavour. On the palate, 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 leaves with boiling water for about 10 seconds to allow the leaves to loosen up before the 1st brewing.
About this product
From the famed Man Song growing area, where fertile reddish-purple soil deep in minerals and zinc nurtures tender leaves with naturally low bitterness. What's more, this tea is made with young and very tender leaves and buds, historically refers to tribute grade. In fact, the tea has been carefully fermented, proper aging under scientific control of temperature and humidity, it has developed into a honeyed and mellow Shu Puer taste. Above all, when hot water is gently poured over them, the leaves come alive again, the tea liquor quickly turns a bright and rich red. Each sip reveals a silky, full-bodied texture with intertwining hints of sweetness, richness, and a rare invigorating coolness. Elegant and pure, it embodies the serene mountain charm and distinctive fragrance of Man Song terroir. Origin: Men Song County, Yunnan Province, China Harvest: April 2017 Tea leaf buds: 1 bud and 2 – 3 leaf buds were picked, Camellia Sinensis Assamica. Above all, harvested and fermented and compressed in 2017. How to infuse: Break off a small amount of tea from the cake by using Puer knife or a small knife insert the knife into the side of cake and then lift up. As a result, using boiling water. In fact, for a normal way of brewing, using 2g leaf buds for 100ml of water, brewing for about 2-3 minutes. Gong Fu Tea Brewing : using 8g for 150ml water, rinse quickly and discard the water, brewing for 15-20 seconds for the first 3 brews, then increasing the brewing time to your flavour. On the palate, 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 leaves with boiling water for about 10 seconds to allow the leaves to loosen up before the 1st brewing.
