Shu Pu-erh CNNP, 7262 recipe, 1995. A beautifully aged, clean tea from the mid-1990s. The tea is very soft. Throughout the entire session, the sweetness remains present, while the taste stays even and calm, without sharp changes. I noticed that the tea creates a very pleasant physical state characteristic of aged Pu-erh. The feeling is balanced and calming, while maintaining a stable energy. The tea withstands a huge number of infusions, retaining its softness and sweetness throughout the entire session. It can also be boiled, which brings out even more depth and richness.
How to brew: Boiling water: 100°C 8 g per 120-150 ml First infusions: 10-20 seconds Then gradually increase the steeping time 10+ infusions After the infusions, the tea can be boiled
