Shu Pu’er 1990s
Dry Leaf: Antique paper, wood, subtle sweetness
Wet Leaf: Log cabin woodiness with hints of sweet and a tease of spiciness
Liquor Aroma: Quiet and inward, rice paper
Flavour: Leather and woodiness, lingering plummy sweetness
Mouthfeel: Thick and comfy
Gaiwan Lid: Light sweet
Bottom Cup: Tropical fruit woodiness (pineapple wood?)
How we brewed (adjust as needed):
Water: filtered water (fine spring water or iceberg water recommended), 100ºC.
Leaves: 9g.
Gaiwan: 150ml.
Bewing time by infusion: instant, instant, instant, 5s, 10s, 20s, 30s, 45s, 60s, 60s, long infusions.
1999 Gu Shu Sheng Pu’er
Dry Leaf: Woody, mushroom
Wet Leaf: Leather, Wet wood (birch?)
Liquor Colour: Deep red-orange ⇒ orange-gold
Liquor Aroma: Light herbal, very reserved and inward
Flavour: Smokey oak, lingering plum brandy sweetness
Mouthfeel: Thick with age, initially dry with refreshing lingering openess
Gaiwan Lid: Floral plum and date sweetness
Other: Experience the taste of an authentic 1999 Sheng Pu’er, properly aged in impeccable conditions
How we brewed (adjust as needed):
Water: filtered water (fine spring water or iceberg water recommended), 100ºC.
Leaves: 6g.
Gaiwan: 120ml.
Bewing time by infusion: 5s, instant, instant, instant, 10s, 20s, 30s, 45s, 60s, long infusions.
1980’s Shu Pu’er
Dry Leaf: Forest floor, hints of fruit (dates), old dry softwood
Wet Leaf: Leather bound books, clean woodiness
Liquor Aroma: Forest bathing, a walk in the woods
Flavour: Juicy date and plum, camphor, leather, long lingering woody-sweetness
Mouthfeel: Coats the whole mouth in deluxe silkiness
Gaiwan Lid: Sweet with floral hints
How we brewed (adjust as needed):
Water: filtered water (fine spring water or iceberg water recommended), 100ºC.
Leaves: 6g.
Gaiwan: 120ml.
Bewing time by infusion: 5s, instant, instant, instant, 10s, 20s, 30s, 45s, 60s, long infusions.
