Nan Jian Tulin Tea Factory, Dali, Yunnan, China
The recipe for this organic shou pu-erh calls for older, more mature leaves to be blended with young golden buds. The result is a tea that is, despite its age, quite refreshing and sweet with the tartness of sour cherries and a fresh baked bread note on the backdrop.
Dry leaf: thick dark brown curled leaves with buds present
Liquor: deep amber, sweet and sour
Process: pan-fired, rolled, post fermented, compressed
Storage: Break up the disc in pieces and keep in a clay caddy. Clay pores and occasional opening introduces the right amount of oxygen that help the tea develop character over time.
1. Pre-heat a 150ml Yixing (clay) pot with boiling water
2. Add 8-10g of tea and rinse the leaves for up to 10 seconds
3. Brew using 90-100C water for 20-30 seconds
4. Can be infused >8 times