Pu Erh Shu Cha Reserve 2016

Shu Cha Reserve 2016 – Pu Erh Tea

Origin: China

Infusion Temperature: 100° Celsius

Infusion Time: 45-60 seconds

Serving Size: 4-5 grams/200 ml

The Pu Erh Shu Cha hails from the Lin Cang district of Yunnan, China, harvested in 2016 from wild tea trees ranging in age from 50 to 80 years. Presented in classic 100 grams compressed cakes, this tea reflects both tradition and innovation within the Pu Erh family.

Pu Erh Shu is a distinctive style of Pu Erh that undergoes an accelerated post-fermentation and maturation process, introduced in the 1980s to meet increasing demand fueled by the tea’s renowned antioxidant and fat burning properties. Unlike Pu Erh Sheng which ages slowly and naturally over years or decades, refining its complex flavor profile much like a fine wine Pu Erh Shu achieves its mature, mellow characteristics through a deliberate fermentation process that expedites aging.

While Pu Erh Sheng evolves in complexity and delicacy over time, Pu Erh Shu’s flavor remains consistent post-production and does not further mature with aging. Both varieties share many health benefits, yet their taste profiles differ significantly.

Our 2016 Pu Erh Shu offers evocative notes reminiscent of a forest floor in autumn, with subtle hints of tobacco and rich earthy undertones. This deep, grounded flavor profile captures the essence of the tea’s wild origins and traditional processing methods.

A high-quality Pu Erh is the product of careful wisdom, experience, and close observation. This tea is best appreciated when prepared using the Gong Fu Cha method, which involves multiple short infusions using a relatively large amount of tea leaves to fully extract its complex flavors.

Brewing Instructions  for Gong Fu Cha Method:

• Begin by gently breaking off a piece of the tea cake, about 4-5 grams for a 200ml teapot, using a Pu Erh knife to avoid excessive leaf fragmentation.
• Warm the teapot by rinsing it with hot water, then discard the water to prepare the vessel for infusion.
• Place the tea leaves in the teapot and pour hot water at 100° Celsius.
• Perform a quick rinse infusion by steeping the leaves for 10-15 seconds, then discard this rinse. This step opens the leaves and removes impurities and bitter notes.
• Proceed with the first full infusion, steeping for no longer than 60 seconds.
• For subsequent infusions, leave the leaves in the teapot (without water in between), gradually increasing the steeping time starting at 45-60 seconds.
• Multiple infusions should be enjoyed within the same day to prevent oxidation and preserve the tea’s optimal flavor profile.

This method balances the quantity of leaves with short infusion times to extract the tea’s finest aromatic and taste qualities, honoring the traditions of Gong Fu Cha.

Experience the rich heritage and unique taste of Pu Erh Shu from Lin Cang a tea that combines tradition, nature, and innovative craftsmanship to deliver a profound and satisfying cup every time.