From the year 2010, a really beautifully ripe, very spicy and long-lasting shu puer tea.
Nutty, liqueur-like, oily texture, old flavour and beautiful tea.
One of China's most famous tea factories, this tea was customized to the taste and character of a private customer.
Slightly camphoraceous, really fragrant and spicy puer speciality.
DaYi Yun Ding - shu puer - 2010
Oilish texture, rich shu puer tea. Nutty liquor, spicy and long-lasting tea with good strength. One of our personal favourites, we have had this tea for a long time. We also always store our shu puer teas with care to ensure they do not dry out and mature properly. We store them in a specially-measured storage box, ensuring you get the quality you would have if you bought it in Yunnan.
Make sure to use low-mineral, soft water for its preparation.
Preferably spring water, but water filtered with a magnesium-filtered pitcher can also be used. In all cases, bring the water to the boil, then wait until the water is completely still and
not bubbling, pour the tea over it and wake it up. This is a very quick event, and the water is poured off immediately.
The first infusion, which can be drunk :-) should be about 20-30 seconds, but this is entirely up to taste. You can keep this up to 4-5 infusions and then increase the steeping time.
I suggest you experiment and find your personal taste in the preparation.
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Puer tea is a tea that is very easy to prepare and brew.
