Baodao Shan "Stierblut von Lincang" - Taiwan-gealtertes Shu Puer, 2009

Beschreibung HERKUNFT UND ERNTEZEIT China, Yunnan, Lincang, 2009 CHARAKTER It's rare to find a shu puer blend from before 2010 with this many buds and such high quality. The whole cake has a reddish-brown, promising hue that hints at the color of the infusions, reminiscent of full-bodied red wines, though with a longer steep, your cup may even turn coffee-dark. This is the newest shu puer in our collection: the "Bull's Blood of Lincang," pressed in 2009. It fits beautifully alongside our other Taiwan-aged teas (Chuan Xiang 2010, Yong De – Da Xue Shan 2008), with its distinctly aged character, camphor notes, and rich, oily body. Expect deep red infusions and a tea that speaks of maturity and depth. 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.