2014 Shu Pu'er Nuggets
2014 Shu Pu'er Nuggets
These nuggets form naturally in the heat and moisture of the pu’er aging process. The result is a dessert-like tea with notes of maple syrup, cherry, sandalwood, vanilla and tulsi.
Crafted by the Dongsa Cooperative
- DATE OF PICKINGMarch 2014
- QianjiazhaiMt. Ailao, Yunnan
- ELEVATION1900
- V. AssamicaTea Varietal
This tea is a new experiment from one of Master Zhou's former students, another member of the cooperative. Qianjiazhai one hundred to three hundred year wild-picked leaves and buds are pile-fermented until they clump together in tight balls in the heat. The balls ferment and age differently than loose tea and yield a rich vanilla-heavy flavor that is impossible to steep out.
- DATE OF PICKINGMarch 2014
Tasting Profile
- savory - vanilla pudding, maple syrup
- fruit - dried apricot, cherry
- spice - camphor, sandalwood
- vegetal - fresh tulsi
the Dongsa Cooperative also recommends:
'This Spring, we were lucky to return to Qianjiazhai to meet more of the talented people behind Qianjiazhai’s old tree pu’er and black tea. Through the cooperative, these families and individuals can work together the share resources and knowledge, teaching and learning from each other while protecting and acting as stewards over tea trees in the oldest tea forest in the world'
Steeping Instructions
Western
4 g.6-8
oz.use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusionGongfu
4 g.6 ozuse 205° watersteep 10 seconds
add 10-30 sec. per steepingenjoy many steepingsIced/Cold
4 g.12
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy
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