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Matured pu'er tea from 2015. This variety is called shu cha, which may be translated as "ripe tea", while in English it is usually called "cooked".
The low-oxygen ripening process turns the leaves dark, and the tea has a strong flavor.
Ban Zhang Shan is an area (actually a mountain), and pu'er from here are sought after. The leaves are uniform in size, which is a good sign. The taste is clean and fine, and quite fresh. Our guess is that it could benefit from being stored for a few more years.
When brewing tea, pop off some leaves. If you don't have a pu'er knife, you can use an awl. (Although it may not look as elegant....) Start at the edge, that's the easiest way. Try not to break the leaves unnecessarily.
You can brew like "regular tea", about 2 grams per cup. Or you can try "gong-fu" brewing, which produces a fairly light tea:
Brew in 95-degree water, about 7 grams of tea leaves, and 2 deciliters of water. You can pour off the first batch (take a few seconds) to wash the tea leaves. Then brew several rounds on the same leaf, as long as the leaves give flavor. The time can be gradually increased slightly.
Weight: about 317g. (It is labeled with 357 grams, but it is the weight before the last drying.)
|Base tea organic||No|
|Dose||7 grams / 2 dl|
|Water temperature||100 grader|
|Steeping time||1 min|