Aged Shu Pu-erh from Kunming Tea Factory, 2000, recipe 7581. Brick format, 250 g. Over the years of storage, the tea has become soft and well integrated. The taste reveals aged wood, natural sweetness, along with berry and honey notes. During the tea session, I noticed that the berry and honey notes become especially pronounced as the tea opens up. The taste becomes deeper and softer from infusion to infusion, while retaining the character of aged Shu Pu-erh. The tea holds up well through many infusions, gradually revealing its flavor and depth. After the infusions, it can also be boiled to create a richer and more concentrated brew.
Brewing: Boiling water 100 °C 8 g per 120-150 ml First infusions 10-20 sec Increase gradually 10+ infusions After the infusions, the tea can be boiled
