Indian Gushu Sheng Pu’erh Cake from Spring Season Harvest 2020
Made from Wild Gushu Assamica tea trees, this tea has been further refined by an year of experience in making Sheng Pu’erh style teas. The leaves have a lot less oxidation on them compared to the 2019 Spring and Autumn shengs. The maocha has been steamed and pressed with much more care and that makes sure the leaves undergo minimal damage during this process.
The dry leaf smells… Read more
Indian Gushu Sheng Pu’erh Cake from Spring Season Harvest 2020
Made from Wild Gushu Assamica tea trees, this tea has been further refined by an year of experience in making Sheng Pu’erh style teas. The leaves have a lot less oxidation on them compared to the 2019 Spring and Autumn shengs. The maocha has been steamed and pressed with much more care and that makes sure the leaves undergo minimal damage during this process.
The dry leaf smells sweet with notes of honey and almond desserts dominating it. The wet leaves after the wash have aroma of red berries and Indian gooseberry. The first infusion is of pale yellow colour and has notes of black grapes and walnuts. From the second infusion you start getting notes of ripe red berries, black raisin and a woody dryness on the finish. The woody character is more apparent in the third infusion with a stark cedarwood note which is minty as well as woody. The fourth infusion has a bit of spice, specifically cloves. These spice notes are present in all our wild teas and there is no doubt about the fact that they present themselves wildly different in different teas. The fourth infusion is also thicker in texture and you can notice that the leaves have opened themselves for a complete infusion. As you go further into your gongfu session, you are greeted with various sweet and fruity notes like ripe plum, honeysuckle, raisins and honey. The woody notes are also better explored in later steeps with interesting woody notes such as sandalwood, cedarwood and even agarwood which develops into a lot more intense version of itself with an year of age!
This is just a start of the journey this tea has to offer and we are sure we’ll be able to age it into something even more interesting in a couple of years and would urge you to do the same. If you like to take control and age your Pu’erh and Pu’erh style teas, you will definitely enjoy adding this intriguing tea from Indian Old Tree forests into your pumidor! Going by the previous years of experience, the tea will evolve into more and more delicious and sweeter versions of itself every few months!
Appearance : Yellow
Taste : Honey, almond dessert, red berries, ripe plums, Indian gooseberry, honeysuckle, black raisins, clove, agarwood, sandalwood, cedarwood
Steeping Time : 3 minutes western style, 20 seconds gongfu style adding 10 seconds every subsequent steep
Leaf Quantity: 3-4 gms per 120 ml for gongfu and 4 grams for 400 ml western style
Recommended Steeping Temperature : 95°C
Recommended Steeping Method : Gongfu style
