Shu Puer "Red Brick Lao Tong Zhi", recipe 9988, Haiwan factory, 2021, 250 g.
Shu Puer "Red Brick Lao Tong Zhi", recipe 9988 - this is the same old friend that is better than two new ones! At least, that's what the saying goes, and this brick began to gain popularity in our latitudes somewhere around seven years after the millennium.
Taste and aroma
The Haiwan 2021 Pu-erh recipe is a bit sharp. In the aroma, the woody-cherry sweetness is overshadowed by shades of iodine. The cloudy dark-colored infusion has a rough taste with notes of cherry pit and barrel. Iodine can be traced at all stages of tea drinking, only by the fourth shu infusion it goes away, but the tea is already weakening. Perhaps time will do it good.
Impact
Tea gives a good even tone, energy reserves and clarity.
How to brew
1) By pouring in a teapot or gaiwan. You will need good water 90-95°C and time. Pour off the first brew (5-7 sec). Hold the second brew for 10 sec, increase the following ones by 20 sec each.
2) Cooking in a glass teapot on a gas burner or stove. The main thing is not to bring the tea to a boil, but to simmer it in water at a high temperature (90°C) for about 5 minutes.
3) In a glass or thermos by infusionPour 7 grams of puerh with good water (90-95°C) and let it stand for 3-5 minutes.
