Ironwood - Burmese Sheng Pu-Erh Brick
Grown in Myanmar/Burma, Aged in Yunnan, China
A totally unique pu-erh experience! Grown on the same estate as the Barkskin 2014 - Burmese Shu Pu-Erh, this tea is grown in Myanmar, then shipped to the pu-erh mountains in Yunnan, China to be processed and fermented by traditional pu-erh tea masters. All the great taste of a pu-erh, but with an all-new terroir!
The Ironwood is full, vegetal, deep, rich, has a touch of bite, and a vaguely metallic note similar to an Iron Goddess of Mercy. Tastes like ancient, venerable tree growth. The great thing with this tea is that it steeps at least four. Do the first cup (with a wash, meaning add just enough water to squish the leaves for a few seconds then dump it, preferably), then for a second steep, do it again for a minute. Then a third for a minute. Then a fourth, maybe for a minute and a half. You get the same flavor every single steep. This taste of raw nature will not disappoint.
Order quickly and judiciously, because this tea will not last. On our shelves, we mean. It'll last on yours; it's a pu-erh. But we have a very limited quantity, so order fast if you want it. It'll be gone before you know it.
- 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 80°C/175°F water
- Steep for 1:15, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off a minute, or use 5g of leaf instead!
- Too light? Kick it up another minute, or use 10g of leaf instead!
Burmese pu-erh sheng tea.