Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2006
Flavor Profile
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Tasting Notes
EarthyMellowSweet
Vendor Notes
This aged Shu Pu'er from the Xishuangbanna mountains offers a deep, earthy aroma with a full-bodied liquor. Notes of forest soil and ripe ferns intertwine with a mellow sweetness and a long-lasting aftertaste, evolving gracefully with each brew.
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About This Tea
What does Tea Horse Road Shu Pu'er 2006 taste like?
This aged Shu Pu'er from the Xishuangbanna mountains offers a deep, earthy aroma with a full-bodied liquor. Notes of forest soil and ripe ferns intertwine with a mellow sweetness and a long-lasting af. It leans earthy, mellow and sweet.
How should I brew Tea Horse Road Shu Pu'er 2006?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does Tea Horse Road Shu Pu'er 2006 come from?
Grown in Yunnan, China. This batch is from the Spring 2006 harvest.
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