Jingmai shu puer 2015

Shu puer tea from Jingmai Mountain from the year 2015. It has a really earthy, woody flavour world, with a soft silkiness and oily texture. Spicy notes with a slight camphor aroma. A complex smelling tea that can be steeped tens of times.

Recommended for those who like slightly smoky, woody, bitter chocolate puerres.

Use low-mineral water with a combined mineral content of less than 200 mg/l. Good-tasting spring water is ideal, or tap water filtered with a magnesium filter insert can be used if there is no other solution.

Water at 100 degrees Celsius, infused for 40 seconds after waking, can be used for a long tea infusion, and increasing the steeping time will give a nice tea.

we recommend a clay pot for its preparation.