2011 EoT Gu Shu Shu Cha Ancient Tree Cooked Puerh
We also picked up and pressed some shu maocha we’d commissioned last year. This was made from a blend of 80% Mansai &10% Bulang (the same maocha used for our cakes last year), along with 10% Lao Man’e old tree leaves. We wanted to make a shu puerh that was lightly fermented, using only old tree material and knew a producer who makes small productions in baskets instead of the usual piling on the floor. He also uses well water to ferment the puerh, giving a very clean, pure taste. I’m very happy with the result. The fermentation finished a couple of months ago, so I’m going to give these cakes a couple of months or so before selling. This will allow the wodui flavours to settle and dissipate a little. At that time, we should be edging towards the Autumn and a little shu puerh will be warming and comforting for those colder nights.