📌 Taste :

Soft, sweetish, with a forest undertone, sometimes cocoa/rye bread crust; no harsh bitterness.

📌Aftertaste :

Sweet, clean, with a warm tartness and lingering sweetness.

📌 Effect :

Shu pu-erh usually produces a balanced, grounding state: it warms, relaxes, and gently tones.

There is less caffeine than in young sheng, so it is comfortable during the day and in the evening (individually).

📌 Raw materials :

Large-leaved shaqing, "dashu" hints at more mature trees.

📌 Origin :

Yunnan, Xishuangbanna.

📌 Brewing method :

1. Proportion: 5–7 g per 100 ml.

2. Water: 90–95°C.

3. Rinse 1-2 times quickly (2-3 sec), drain.

4. First straits: 10–15 sec.

5. Then increase by 5-10 seconds with each pour. 10-15 saturated pours.

Advice : If it turns out too strong, reduce the dose to 4–5 g per 100 ml or shorten the steeping time.

Tip: It's best to use soft, almost boiling water. Before brewing, briefly steeping the tea with hot water is recommended.