EN DE

Yiwu 2014

gushu

While unmistakably a shupu, this cake from 2006 displays a delightful lightness in contrast to the normally somber flavours associated with the category.

Mellow and warm, notes of horseradish, butter, and whole-grain bread play along the tongue; an earthy base note evokes a summery soup with root vegetables, or perhaps a gratin dauphinois. The experienced Pu'er drinker will appreciate, however, that this is one Shu that suggests you leave the root cellar and head to the beach.

  • ORIGIN:  Yiwu, Xishuangbanna, Yunnan, China
  • MEANING:  from Yiwu
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  Spring 2014
  • TASTE:  Salt, Cranberry, beeswax


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several infusions: 2-15 sec.

Start with 2 seconds. Increase steadily after the 5th infusion. Never exceed 15 seconds.
For best results in gongfu cha, brew in a Yixing teapot.

SHIPMENT LIMITATIONS TO USA

 

Due to the increasing spread of the COVID-19 virus shipment to the USA is currently possible only for some types of parcel.

Should your order be affected, we will dispatch the parcel as soon as the restrictions are removed.