This is a 100-gram Shu Pu-erh tea cake made from the leaves of small tea trees onHuazhu Liangzi mountain in Mengsong township. The tea leaves were harvested and fermented in the spring of 2021, and the cake was pressed in March 2024. This small batch Pu-erh was specially made for the Cha Qi project.
The name "Limpid" refers to the purity of the fermentation and flavor. The flavor profile includes caramel, dark chocolate, vanilla, cinnamon, and wood. There are no sharp notes; it’s smooth and easy to drink, with the emphasis shifting from the initial taste to the aftertaste.
And what’s the aftertaste like? It’s long-lasting. After just a couple of brews, your tongue will be coated with sweet essential oils and will start to pleasantly "buzz" with spicy and honeyed flavors.
To brew it, use 7−8 grams of Shu, boiling water at 100 °C, and a teapot, gaiwan, or thermos to make 1 liter of Limpid tea. It can easily be brewed into a strong, thick tea if needed.
It’s energizing without causing the jitters, clears the mind, and inspires creativity. You won’t feel bad after drinking it; it’s made from tea trees, not bushy Gong Ting. This tea is a little gem!