This early 2000s large (huge) leaf shou pu’er can be appreciated at all levels – from beginner to connoisseur. Even the dry leaf exudes a distinct aroma of aged cacao husks, and the aroma is even stronger after the first rinse. We call this pu’er Chocolate Wood because once you smell the leaf, and taste the first couple of infusions, it is impossible not to notice these flavor elements. The baseline earthiness is complemented with the woody, cacao-bark sweetness.
Tasting notes: dark chocolate, aged mahogany, ganache, deep forest.
Brewing guidelines:
Gaiwan/Yixing: fill 1/3 full with dry leaf. 190° water. Rinse leaves. Steep for 15 seconds for the first 3 infusions. Add an additional 10-20 seconds for each additional infusion.
Teapot/mug: 1 tablespoon of dry leaf per 8oz of water. 190° water. 1st and 2nd infusion steep for 3 minutes. 5 minutes for each additional infusion.
