2006 Yiwu Dashu Sheng Puer/ Raw Puerh
Harvest Period: Spring 2006
Origin: Yiwu, Yunnan, China
Cake Weight: ca.100g
Characters
Back in 2006, puer cake that pressed into 100g form was rare. This cake was stone pressed, traditionally, tightly. Dashu material, meaning leaves from 80 to 200 years old tree, while Gushu was defined as 200+ years old trees.
With 15 years aging process, it transformed well. It tastes clean and living, with a woody, camphor undertone, wet leaves look not as pretty as nowadays, but smell good, jammy and fruity.
A good balance of bitterness and astringency, lingering slowly with a sweet aftertaste. Leaving a beeswax sweetness in the empty cup. Relaxing and soothing body sensation/Chaqi.
Brewing Suggestions
Gongfu Style:
8g per 100ml in a Teapot or Gaiwan
Boiled water for the whole session is recommended, use spring water or filtered water
15s for the first infusion to awake the tea, discard the water as you wish, 20s, 30s, and prolong 10s to 15s for the next infusions accordingly.Western Brewing:
4g per 100ml in a Teapot or Cup
95-100°C according to your taste, use spring water or filtered water
15s for the first infusion to awake the tea, discard the water as you wish, +60s, +90s, for the next infusion