We are proud to offer you a chance to indulge in truly excellent teas from our partners at Crimson Lotus Tea, a puerh specialist.
This shou puerh is made 100% from Jingmai material. Picked from ancient trees in the Jingmai Mountain area. Jingmai Mountain was part of the Yunnan portion of the ancient Tea Horse Road and many of it’s tea trees are over 100 years old.
Crimson Lotus named this tea “Lucky Cloud” because it is so smooth and creamy it’s like floating on a cloud. The term “Lucky Cloud” ( xiang-yun / 祥云 ) holds special meaning in Yunnan. Yunnan Province is known for its billowing white clouds and the name Yunnan itself means “Southern Clouds”.
If you are unfamiliar with Shou Puerh teas this is a decent place to start as it’s an easy, mellow brew to sip. Since this tea is post-fermented (shou), created with an enhanced aging process discovered in the 1970’s, it has a heavy barnyard smell but a mild, sweet flavor once brewed.
Grown: Jing Mai, Menghai, Xishuangbanna, Yunnan, China
Organic: Yes, Not Certified
Dry Aroma: Sweet, Barnyard, and Earthy Tones
Tasting Notes: Mellow Sweetness, Bright Earthy Tone with a Smooth Finish
Brewing Suggestions: The tea leaves are tightly compact and have to be pried or broken off the cake or cake portion. They have very fine tools for this or you can use your fingers in a pinch. It may take a try or two to get used to manipulating tea like this.
For gaiwan brewing, we recommend no more than 30-45 seconds for your first brew if you’re using 1-2 tablespoons (3-4 grams). You can go up in time about 15 seconds every brew. You can get about 6-9 solid brews for each session. If you’re at an office or you would rather use a teapot or french press, we recommend the same 1-2 tablespoons (3-4 grams) but since you’re using proportionally more water leave the first brew for at least 60-90 seconds and then go up in 15 second increments from there. You can get at least 3-4 full pots of tea for each session.
Experiment and let us know how you liked it best!
Note: Ships from California