Jinggu Shu Cha

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Black Currant, Forest Floor, Wet Earth
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by cube
Average preparation
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  • “This tea brought back a surprisingly strong memory of planting tomato starters in little jars full of potting soil with my dad – the not-unpleasant smell of dirt with a hint of fresh green things....” Read full tasting note

From Moychay

Shu Puer from Jinggu Mountains (Puer County), harvest 2017.

In appearance: twisted dark brown leaves and their fragments, thin cuttings. The aroma is restrained, nutty-and-woody with a mushroom note. The infusion is transparent, with a chestnut-red shade.

The bouquet of the ready-made tea is mature, spicy-and-woody, with mushroom, bread, nut and balsamic notes. The aroma is viscous, spicy-and-woody. The taste is full-bodied and oily, sweetish, slightly tart, with a refined sourness of dried berries and velvety finish.

About Moychay View company

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1 Tasting Note

41 tasting notes

This tea brought back a surprisingly strong memory of planting tomato starters in little jars full of potting soil with my dad – the not-unpleasant smell of dirt with a hint of fresh green things. Intensely earthy with a little bit of bittersweetness and a viscous texture, just the thing to round off a heavy meal. I’m not sure I would have liked this when I first started drinking shou, but the taste has grown on me and at this point it’s downright comforting.

Flavors: Black Currant, Forest Floor, Wet Earth

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