2006 Gravekeeper - 826 Shu Pu-Erh Cake
Pu'er City, Yunnan, China
This high-quality pu-erh brick holds the same rich earthy tones of pu-erhs overall, but goes beyond. Sure, every pu-erh tastes like the earth, like the smell of soil one way or another, but this one reminds Teamaster Gwen of "over-fertilized soil, like the smell of rain over a graveyard." Thus the name. This is definitely a tea the keeper of the grave would drink while watching over their yard.
- 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
- Consider doing a "wash,"
- Put just enough boiling water onto the leaves to swish them around for a few seconds
- Dump water, but not leaves
- Steep for 1:00, strain leaves, and enjoy!
- Don't forget to get multiple infusions off this one! It goes easily six rounds.
- Too strong? Take off 15 seconds, or use 5g of leaf instead!
- Too light? Kick it up another 15-30 seconds or more, or use 10g of leaf instead.
Chinese shu pu-erh dark tea.