📌 Description:

Shu Pu-erh with Chrysanthemum, pressed, 100 g

📌 Taste:

Soft, round, and velvety. The base is a classic shu pu-erh without harsh bitterness, with notes of damp wood and earth. Chrysanthemum adds a light floral sweetness, refreshing clarity, and a slightly herbal aftertaste. The balance is calm, clean, and not heavy.

📌 Aroma:

Woody and earthy, with soft notes of dried herbs, wildflowers, and honey. As it warms, a slight camphorousness and floral freshness of chrysanthemum emerge.

📌 Effect:

Calms, grounds, and relieves tension. Chrysanthemum softens the effects of shu pu-erh, creating a more balanced and clear state of mind. Suitable for afternoon and evening tea, it's well-seen after meals. The caffeine experience is gentle and consistent.

📌 Raw materials:

Yunnan shu pu-erh with the addition of dried chrysanthemum flowers.

📌 Origin of raw materials:

Yunnan Province, China.

📌 Brewing method:

Gongfu (gaiwan/teapot 100-150 ml):

1. Proportion: 6-8 g per 100 ml.
2. Water: 95-98 °C.
3. Rinse: 1-2 short rinses for 5-10 seconds, drain.
4. Spills: Start with 8-12 seconds, increasing the time by 3-5 seconds.
5. Withstands 8-12 washes.

📌 Tips:

Break the tea bar carefully, avoiding dust. Let the tea "breathe" for 10-20 minutes before brewing. Use soft water—the flavor will be purer, and the floral note of the chrysanthemum will be brighter and sweeter.