2016 Wetlands Estate - Shu Pu-Erh Brick
Pu'er City, Yunnan, China
When it comes to Shu Pu-Erh, you know you're getting something quality. These are bacterial cultures used for hundreds of years at play. Elegant, ancient-growth tea leaves oxidized and fermented by cultures cultivated for ages. That kind of quality costs good money most of the time. We, however, found an absolute gem for a killer price.
This traditional 357g Beeng Cha brick is only $35, and has all the bold, killer flavor you look for in a shu pu-erh. It's deep, super earthy, wet, somewhat musty, and has notes of wood. Tea Master Gwen personally finds it reminiscent of a dilapidated mansion in swamplands, a former plantation being reclaimed by the mire. It has prevalent notes of earth, humidity, rotting wood, & bell peppers, making for a wholely unique, incredible pu-erh experience for a wicked deal.
- Break 7g of leaf off the brick per ½ liter (≈17 oz) of water
- Break chunks into several smaller chunks
- For both of these steps, consider using a pu-erh knife to break the chunks, or use your fingers for the smaller, more manageable pieces.
- Use boiling water
- Steep for 1:30, strain leaves, and enjoy!
- Like milk in your tea? We might not suggest it here, but steep an extra minute or two and try it out!
- Too strong? Take off 30 seconds, or use 5g of leaf instead!
- Too light? Kick it up another 30 seconds, or use 10g of leaf instead!
- Make sure to steep several times! This one goes easily 5-6 rounds, just add 30 seconds or a minute with each subsequent steep.
- Fermented Chinese Yunnan pu-erh shu tea