Langang Fang Zhuan shou pu-erh brick

Lancang Shou (fermented) Mini Fang Zhuan Pu-erh Brick

Shou (fermented) Pu-erh

 

Origin:  JingMai Shan, Lancang County, Pu-erh (Simao) Prefecture, Yunnan Province, China

NO LONGER FOR SALE
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This 100-gram brick is small and compact. It is a blend of high-quality mao cha from old abor trees in the Jingmai tea harvesting area.This brick is made from leaf materials that comprise the #0081 recipe. The leaf in this brick is finer cut and the brick has been given more compression than their highly regarded beeng cha made from the same #0081 recipe.

The taste is sweet and pleasant and the quality overall is balanced and very good. The fermentation is medium so there is plenty of sweetness in the taste. A good value for everyday tea drinking and a very attractive package for gift giving to a Pu-erh loving friend.

Note:
Shou Pu-erh is also known as ‘cooked’ or ‘ripe’ Pu-erh, a reference to the wo dui fermentation process that the leaf undergoes in the tea factory

 

Want to know more?

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Harvesting Season:

2010 Spring Pluck

Steeping Instructions:

Note on Steeping Pu-erh:

 

Pu-erh is traditionally ‘rinsed’ before being steeped. This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded. The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping. Use additional appropriately-heated water for the 1st steeping and subsequent re-steepings.

 

Western-style steeping in a medium-large sized teapot 25-32 ounces:

 

Carefully scrape the tea cake to loosen the leaves
Use 2 teaspoons (3 grams) of tea per 6 oz water
Use water that is 200°F – 210°F
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep for 3-4 minutes
Re-steep this leaf 1-2 additional times

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

 

Carefully scrape the tea cake to loosen the leaves
Use 1 Tablespoon to 1.5 Tablespoons (6 grams) of tea per 6 oz water
Scale up for a 10 oz tea steeping vessel
Use water that is 200°F-210°F
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep for 25 seconds
Increase the steeping time an additional 5 to 10 seconds with each re-steep
Re-steep this leaf 4-6 times (or more!)

Map:

About Pu-erh:

Unlike most other tea, Pu-erh is made from mao cha and not directly from fresh leaf.
So what is mao cha? Mao cha is a simple ‘rough’ manufacture of leaf materials that consists of:
plucking
withering (indoors and or outdoors)
firing
rolling & shaping
sun-drying
Mao cha is considered both finished tea and half-made tea. It is essentially young sheng Pu-erh and is drunk by villagers in Yunnan as well as being the leaf that all forms of Pu-erh are made from. Mao cha is simple to manufacture but is complex in its diversity. Mao cha can be made from the fresh leaf of one tea garden or be a blend of leaf from an entire tea village or from several tea producing villages within one county.
Mao cha can be stored and aged after it is made, or it can be a new blend that is comprised of aged mao cha from different years. It is found in a variety of leaf sizes, too, depending on the location of the tea trees and on the type of local cultivars (size of the leaf) the mao cha was made from.
Mao cha is a great example of the effects of terroir. As you can see, the possibilities and resulting flavors of mao cha are almost endless. All of these variables result in a staggering choice of mao cha for Pu-erh producers to work with.