Pressed Black Shu Pu-Erh Tea "Jinglong, No. 1" Mini Bing, 100g 🐉

About the tea: Pu-Erh Shu "Jinglong, No. 1" is a harmonious blend of aged raw material and craftsmanship. 🍵 This mini bing is made from 2-year-old medium-fermentation Pu-Erh grown in the Menghai region. 🏞️ It contains a noticeable amount of golden tips, which indicates the high quality of the raw material, which is actually a mix of first-grade and Gongting (Imperial) grades. 👑 Produced in 2024, this Pu-Erh guarantees freshness and a rich, balanced taste.

Flavor associations: The infusion has a deep, reddish-brown hue, and its aroma envelops notes of date, cocoa, aged bog oak, wild hazelnut, and real dark chocolate. 🍫 The taste is smooth and balanced. With a strong brew, a piquant bitterness may appear, which quickly dissipates and transitions into a sweet aftertaste.

Caffeine/Theanine: This Pu-Erh has a strong invigorating effect. 💪

Health benefits: It is excellent for improving concentration, providing energy, and vitality. ✨ The tea contributes to an elevated mood and creates a positive vibe, making it an ideal companion for a productive day. Additionally, Shu Pu-Erh speeds up metabolism, helps remove toxins, and improves digestion. 🌿

History of the tea:

Pu-Erh is one of the oldest and most famous types of Chinese tea. Its name comes from the city of Pu'er in Yunnan province, which historically was the center of trade for this tea. 📜 Shu Pu-Erh (ripe Pu-Erh) was developed in the 1970s to speed up the fermentation process, which naturally takes decades. ⏱️ This method, called "wet piling," allows for the creation of a mature Pu-Erh with its characteristic soft taste and earthy notes in just a few months.

Brewing methods:

1. Traditional Gongfu brewing:

• Tea: 5–7 grams per 100 ml of water.

• Temperature: 95–100°C.

• Steps: Rinse the tea with boiling water (2–3 seconds) and discard the water. 💧 Steep the first brew for 10–15 seconds, and for subsequent brews, increase the time by 5–10 seconds. This method allows you to reveal the full complexity of the flavor.

2. Steeping in a gaiwan or small teapot:

• Tea: 3–5 grams per 200–250 ml of water.

• Temperature: 95°C.

• Steps: Rinse the tea, then pour hot water over it. ♨️ Steep for 2–3 minutes for the first brew. Each subsequent brew can be slightly longer.

3. Boiling in a teapot (for those who love a strong taste):

• Tea: 5–10 grams per 1 liter of water.

• Temperature: Bring the water to a boil.

• Steps: Add the tea to the boiling water and boil for 2–3 minutes on low heat. 💥 This method makes the infusion very dense and rich.