Gu Xiang Sheng Cha
For 100g per piece
Steep the tea in a hot water (90-95°C) in a gaiwan or in a teapot made of porous clay. The proportion is 6-7 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (for 3-5 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
For 100ml use, 6-8 g (chashaku), steep with 95°C water.
Out of stock
Shu Puer “Magic”
Sheng Puer from Changning Mentong Yinshan Factory, 2009 harvest.
350-grams teacake of medium density easily separates into twisted brown leaves, buds and thin cuttings. The aroma is restrained, woody-balsamic. The infusion is transparent, with a shade of dark amber.
The bouquet of the ready-made tea is mature, woody-balsamic, with notes of oak moss, spicy herbs, autumn leaves and dried fruits. The aroma is deep and warm, complex, fruity-balsamic. The taste is full-bodied and mellow, sweetish, slightly tart, with fruity acidity, spicy nuances and refreshing finish.