Origin: Wa Shan, Cangyuan County, Yunnan Province, China Cultivar: Mengku Da Ye Broad Leaf & Fengqing Da Ye Broad Leaf Harvest: Spring 2018 Elevation: 1600-1800m
Introducing Rishi’s curated selection of winter Shu Pu’er teas. These blends are specifically crafted to support our bodies in the colder months. Shu Pu’er is a fermented tea that has a warming effect, is deeply energizing and has been used for centuries to aid digestion.
Osmanthus flowers are sweet and fruity with hints of earthy bitterness and spice. The taste and aroma are complex and difficult to describe. One is reminded of nectar, fermented honey wine and ripe tropical fruits. Osmanthus flowers have been used in Chinese food and folk medicine culture for centuries and are common in moon cakes, liquors and cleansing tea formulas.
During autumn, osmanthus flowers are harvested and low-temperature dried in our five-year-aged Shu Pu’er tea blend. The result is pure nectar sweetness and sublime aroma.
Traditional Preparation
Add 8-9 grams to a Gaiwan or Gongfu Teapot (per 150ml-200ml). Use 200°F water. Don’t rinse this tea. Infuse the first brew for 1 minute. Infuse 2nd and subsequent brews for 45 seconds. Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Origin
Wa Shan, Cangyuan County, Yunnan Province, China
About this Product
Origin: Wa Shan, Cangyuan County, Yunnan Province, China Cultivar: Mengku Da Ye Broad Leaf & Fengqing Da Ye Broad Leaf Harvest: Spring 2018 Elevation: 1600-1800m
Introducing Rishi’s curated selection of winter Shu Pu’er teas. These blends are specifically crafted to support our bodies in the colder months. Shu Pu’er is a fermented tea that has a warming effect, is deeply energizing and has been used for centuries to aid digestion.
Osmanthus flowers are sweet and fruity with hints of earthy bitterness and spice. The taste and aroma are complex and difficult to describe. One is reminded of nectar, fermented honey wine and ripe tropical fruits. Osmanthus flowers have been used in Chinese food and folk medicine culture for centuries and are common in moon cakes, liquors and cleansing tea formulas.
During autumn, osmanthus flowers are harvested and low-temperature dried in our five-year-aged Shu Pu’er tea blend. The result is pure nectar sweetness and sublime aroma.
Traditional Preparation
Add 8-9 grams to a Gaiwan or Gongfu Teapot (per 150ml-200ml). Use 200°F water. Don’t rinse this tea. Infuse the first brew for 1 minute. Infuse 2nd and subsequent brews for 45 seconds. Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Tasting Notes
Sublime aroma, fermented honey wine, earthy core and pure nectar sweetness
