For lovers of the smoothest Shu.
Known for its boldness, the typical Bulang bitterness has been eroded completely away in this Shu Pu'er, leaving behind a gentle, smooth flavour: only the aromatic intensity of Bourbon vanilla or cold-brewed coffee lands on the back of the tongue, while the savouriness of a mild shoyu and a hint of liquorice sweetness remain on the palate. The venerable Gushu leaves and their several-year ageing ultimately come through in a restrained, but indeed harmonious, composition. A tea that leaves one feeling centred.
Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.
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