Old Tea Horse Road Kamphor Aroma 400g | Bai Wenxiang’s 2006 aged shu pu-erh

Beschreibung HERKUNFT UND ERNTEZEIT China, Yunnan, Menghai, 2006 CHARAKTER A tightly compressed, exceptionally full-bodied bud tea. Nearly 15 years of storage have produced a natural purification in this dry-aged tea. The liquor is clear and coppery-bright, and unlike the matte density and softness typical of bud teas, it presents a firmer, more mineral texture. The flavour and aftertaste are deep and mineral, with notes reminiscent of toasted sesame and raw root vegetables. Its long finish is oily and slightly tangy, evoking the earthy acidity found in heicha (fuzhuan). A distinctive, easily recognizable style of shu pu-erh. DOSIERUNGS- UND BRÜHLEITFADEN A) Traditionelle Zubereitung in einer Gaiwan-/Ton-Teekanne: 5-8 Gramm 150 ml Wasser. Laut Gongfucha kann er bei 95°C 40-60 Sekunden lang 8-10 Mal aufgegossen werden. B) Moderner Aufguss in einer Kanne: 5-10 Gramm 300-500 ml Wasser. Es kann bei 95 C°, 2 Minuten lang, 2-3 Mal aufgegossen werden.