Shu Pu Erh 2018 aus Wo Kan Shan, Simao
We sincerely recommend this tea to anyone who enjoys drinking Shu Pu Erh.
- Pesticide free
- Royal Grade (Top Quality from Shu Pu Erh)
- Harvested in 2018
- Vodui in 2019 (stored in stacks for maturation)
- pressed into cakes in 2021
- Von Wo Kan Shan in Simao, Yunnan Province (1560 m above sea level)
- Material from tea trees planted with seed in the 1960s
- Yunnan Da Ye Zhong Sorte
- Processing diagram: picking - slight withering - roasting - drying by sunlight (晒青) - pile fermentation (WoDui) - drying - sorting and sorting (refining) - steaming - pressing into disk shape with stone
aroma and taste: unsweetened cocoa and grass pudding (Chinese dessert made from a kind of green grass，龟苓膏)
mouthfeel: Rice soup (rice porridge soup)
Yunnan Da Ye Zhong's crop is classified into 11 grades (Special grade and 1-10 grades) based on the ratio of buds and leaves. The special class must contain more than 70% of one-bud-one-leaf picks and less than 30% of one-bud-two-leaf picks. Class 1 contains more than 70% of the harvest with one bud and two leaves. Grade 2 contains more than 60% of the one bud two/three leaf crop and 50% of the same crop for grade 3; Class 4 contains more than 70% of the one bud three/four leaf crop and 50% of the same crop for class 5......
Usually grades 1, 3, 5, 7, 9 are used to make Shu Pu Erh; Grades 2, 4, 6, 8, 10 are used to make Sheng Pu Erh. Therefore, Shu Pu Erh in the market has 6 grades, including the special grade with a bud and a leaf. What you typically hear "Royal Grade" is the same as Special Class.
One bud one leaf and one bud two leaf harvest are considered exclusive quality. However, the exclusive grades are not always favored by experienced Shu Pu Erh drinkers as they typically produce a silkier mouthfeel but are not as productive as the lower grades with fewer buds and more old leaves. The lower grades are less silky and less thick to start with, offer endless infusions, and can be brewed for more tea after 8 infusions. As the lower grades age, the consistency thickens and it is possible to achieve the silkiness of a Royal grade.
We recommend the traditional one “Gong It was Preparation" for this tea:
- Heat a small teapot of about 200ml with boiling water
- Pour out the water ca. 7 Gramm Tee in the pot
- Pour boiling water on the pu erh, wait 3 seconds and throw away the tea (This step serves to activate the pressed tea and to clean it of any dust)
- Pour boiling water over the pu erh tea again. Let it steep for about 20 seconds.
This aged pu erh tea can be infused with kung fu broths infused at least 8 times become.