Pu-erh (Shou / Ripe)

Yunnan large-leaf (Da Ye)

Pu-erh (Shou / Ripe) dark tea tea — watercolor illustration
Oxidação
black 100%
Cafeína 28,0 mg
L-Teanina 2,5 mg
Colheita Year-round
Altitude 1000-2000m
Tipo de Folha Various, compressed or loose

Descrição

Shou (ripe) Pu-erh uses an accelerated pile fermentation process (wo dui) developed in 1973 by the Kunming Tea Factory to simulate the flavor of aged sheng in weeks rather than decades. The controlled microbial fermentation produces a dark, opaque brew with a smooth, earthy character, notes of wet earth, dark chocolate, and a clean, sweet finish. Shou Pu-erh is approachable for beginners and popular as a daily drinker.

Guia de Elaboração

Temperatura 100°C
Tempo de Infusão 15s
Proporção de Água 15ml/g
Infusões 12x

Recipiente recomendado: Yixing clay teapot dedicated exclusively to shou Pu-erh — the porous zisha absorbs shou's earthy, forest-floor character and builds seasoning that softens astringency and enriches subsequent brews;.

Shou Pu-erh demands boiling water. Rinse twice to wash away any storage mustiness and awaken the compressed leaves. The first drinkable infusion should be a flash steep of 10-15 seconds. A seasoned Yixing pot dedicated to shou will enhance the smooth, earthy character over years of use.

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