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This is shou pu erh taken from cake that was pressed in 2002 and has been in storage since. I picked this up in China from a company who just sells Pu erh Cakes of various ages.
It is a complex brew. Each time i have sat down with this it has changed and each steep seems to change and shift too. Which makes writing descriptions difficult. Pu Erhs are difficult to taste and write anyway but this one more so.
The first steep was earthy the liquor was red brown and surprisingly clear, there was moss, forest floor and light minerality whilst also being fresh and clean. The second steep was darker and thicker, with notes of tobacco and nuts overlying the same mineral note. I carried on steeping and the liquor seemed to get smoother
Gong Fu, as a pu erh tea. Place in the gaiwan. Give the leaves a quick wash. I steeped for 30 seconds increasing the steeping length by five seconds up to the fifth round and then moved up the increase to ten seconds.
|Amount:||1 hdp tsp|
|Brewing Time:||2 - 4 minutes|
|Suitable For Cold Brewing||No|
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