Take your time with this exquisite Aged Sheng Pu Erh. Examine the dry leaf, lustrous and silky. Take in their aroma before and after popping them into your warmed gaiwan. Absorb the antique woody aromas. Carefully observe the amber liquor color, starting off on the golden side and deepening with each infusion. Notice how the liquor aroma becomes “greedy” as you continue to infuse it, the early infusions are quite obviously aromatic, but later that aroma seems to sink into the liquor, only fully revealed when sipping the smooth liquor. Smell the smokey sweetness of the hot gaiwan lid and note the transformation to a more evergreen woody sweetness as it cools. Breathe in and out over every sip, allowing the flavors and aromas to caress you. Integrated, so hard to describe, lingering. Sweetness. Something bold and sturdy but not biting, a real presence. Thick, smooth and so satisfying.
Aged Sheng Pu’er 2004 – Yiwu Chun Jian
$41.00 – $569.00
Leaf Aroma: Antique wood (cedar/evergreen?)
Liquor color: Luminous amber with some fuzz
Liquor aroma: Gentle woody sweetness,
Flavor: Integrated antique wood, subtle starchy sweetness (sweet potato), and traditional sheng love
Mouthfeel: Smooth, rounded, becoming increasingly thick
Gaiwan Lid: Smokey sweet
Bottom Cup: Peated whiskey, sweet potato
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Description
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Additional information
Origin Yiwu, Yunnan Province.
harvest Early spring, 2004.
Gongfu Brewing 5g/125ml at 100°C for 45 sec, add 10s for successive infusions. More than 12 infusions.
storage Sealed well in a cool, dry, dark location.
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