2009 Haiwan Lao Tong Zhi Shu Puerh, recipe 908

country of origin China


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Shu Puerh from Menghai
Cake is pressed from tiny leaves, consisting mainly from young golden tips. It has very deep soft woody aroma. Very dark brown-red in a cup with a creamy, soft, rounded and well balanced flavour with sweet tones of wood, slight herbal hint and aroma of freshly baked bread.
Aroma and flavour are compact, balanced and serene, one can feel a little less than 10 years of maturation.
Leaves come from Menghai region and were processed in Haiwan Tea Factory according to a highly valued recipe No 908, developed by a director - Mr. Zhou Pin Liang. Leaves were fermented for 48 days.
Flush: 2009
Region: Menghai, Yunnan
Type: Ripening dark tea - shu puerh

Brewing recommendations: 4–5 g of tea per 100 ml of boiling water, steep for 20, 15, 10… seconds. This tea is ideally prepared in a miniature teapot, shiboridashi or zhong and cup(s) of the same volume so that the entire content could be strained at once.

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Area: China - Yunnan, Menghai
Year: 2009
Designation: Shu Puerh
Country of origin: China