Gushu Shu Pu'er

Mian Dian Zhuan Cha

Though ‘Pu'er’ most technically and frequently refers to tea produced in the Chinese region of the same name, the plant has an equally long history—and its own subspecies—in neighboring Myanmar, and we're glad to be able to feature a Shu Pu'er-style brick tea from the country. After harvesting from Gushu trees, the large tangle of leaves and stems were transported to nearby Menghai for processing and pressing, and have been in storage since. Fresh from its long fermentation, the flavor begins bright and brash, a foremost taste of wet wood giving way to the warm nuttiness of pignoli before reemerging dry and spicy in the aftertaste as sandalwood incense. The initial acidity likewise smooths down to an almost floral-fruitiness, as of nectarine or raspberry, making for a hei cha with a surprising degree of aroma—this unusual brick is certainly one for the books.
  • ORIGIN:  Kokang, Myanmar
  • FACTORY:  Chunhai Tea Factory
  • MEANING:  Myanmar brick tea (Mian Dian zhuan cha)
  • HARVEST TIME:  2011
  • TASTE:  Pignoli, incense, nectarine
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13.00 € 13.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

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.