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The aroma when warmed up with breath is multifaceted, sweetish-creamy, rounded. Here you can read prunes, raisins, caramel, baked milk. There are no traces of wet stacking (Voduy).
After washing it intensifies, and a aged note of good old puer appears.
The taste of brewed tea is soft, sweetish, creamy, reminiscent of shu puer resin, with bath notes, dried herbs in the attic, and wet maple leaves.
As the scent thickens, notes of damp leaves in an autumn forest and wood dominate.
The aftertaste is melodic, long-lasting, sweetish, with notes of caramel, prunes and autumn leaves.
This pu-erh can be brewed in either a gaiwan or a Yixing teapot, at a rate of 1 piece per 100 ml of boiling water.
Shu puerchenxiang (old fragrance) mini-tochi in gold foil gently tones, sobers up and sets the right mood.
There is a dubious attitude towards such mini-touches, which cannot be said about this tea. Decent quality, excellent noble taste and tea condition, can be used for quick tea drinking in any situation.
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Name in Chinese
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陈香熟普洱（金色小沱） |
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English name
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Shu Pu'er Chengxiang |
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Translation
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Shu Pu'er Chenxiang |
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Country
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China |
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Provinces
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Yunnan (云南) |
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Region
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Menghai (勐海) |
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Year of pressing
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2003 |
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Pressing form
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Xiaotuo Cha (Small Tuo Tea) |
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Declared weight, g
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6 |
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Type of tea raw material
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Plantation |
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Size
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1x3x3 |
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Length, cm
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3 |
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Width, cm
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3 |
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The question often arises: how to brew puerh correctly? Sometimes the phrase "to get high" is added to it. Moreover, everyone has their own understanding of this phrase. Some mean vigor, and some - intoxication. So how to brew puerh tea correctly? Let's consider several options.
The tea ceremony occupies a special place in the centuries-old Eastern tradition. And although the essence of this phenomenon remains constant, the nature and external manifestations of the tea ceremony in different nations have their own national characteristics. In each Chinese province, the tea ceremony and the tea used in it are varied: for example, residents of the southern provinces prefer green tea, and residents of the northern provinces - red tea, in Fujian province they more often use Oolong tea, and in Yunnan province Puer tea is widely known.
