Full Tea Mist, Shou Puerh 2011

Full Tea Mist // Shou Puerh // 2011
Shou Puerh
25g Tin or 357g Cake
From Yiwu, Mengla County, Xishuangbanna Prefecture, Yunnan Province, China.
This tea is organically grown!

Looser pressed shou of quality large leaves and small curled golden buds, showing rich woody hues with coppery flecks and gold buds giving higher and prominent sweetness in aroma with subtle earth and camphor notes. The damp leaves give a smooth creamy sweetness with delicate forest and fungi aromas. A vivid brown tone, deep red colour to the tea soup with high clarity that’s smooth and thick a quality. Now aged 11 years with a richly developed shou character offering a beautifully balanced smooth drinking experience with a rich creamy sweetness and mellow woody, mushroom notes. Leaving you with a satisfying and long lasting smooth, sweet flavour.

Harvested in Summer and Autumn seasons of 2011 carefully and skilfully processed in through the same season following the traditional methods of piling techniques creating a quality finished tea, that’s rich in probiotics, the only tea type to be so.

Brew Guide Per Cup:
Tea 1 teaspoon (3-4g)
Water 90*c // 300ml
Time 2 minutes
Re-infuse leaves to your personal taste

Brew Guide ~ Gong Fu Style:
Tea 3 teaspoons (8g of tea)
Water/Temp 100ml / 85*c
Brew time 1st a quick rinse of leaves, pour away, 15-20 seconds + for infusions thereafter
Re-infuse leaves to taste 4 - 6 times

If purchasing a tea cake, Preparation:
With care, prise the cake apart using a sharp knife or pick. Gently prise the required amount of leaves from the cake, taking care not the break the leaves. Then separate into loose leaves, and you're ready to brew.