Shu Pu-erh “Red Brick Lao Tong Zhi”, recipe 9988, Haiwan factory, 2021, 250 g

Shu Pu-erh “Red Brick Lao Tong Zhi”, recipe 9988 — truly that “old friend better than two new ones!” At least that’s what the saying goes, and this brick started gaining popularity in our regions about seven years after the millennium.

Taste and aroma

This Haiwan recipe from 2021 is slightly sharp in character. In the aroma, woody-cherry sweetness is overshadowed by iodine-like notes. The cloudy dark liquor has a rough texture with hints of cherry pit and barrel wood. The iodine nuance is present throughout most of the session, only fading by the fourth infusion, when the tea itself is already weakening. Perhaps time will still work in its favor.

Effect

The tea provides a steady, even tone, a good reserve of energy, and mental clarity.

Brewing methods

1. Gongfu style in a teapot or gaiwan. Use good water at 90–95°C and time. Discard the first rinse (5–7 sec). The second infusion lasts 10 sec, then increase each steep by about 20 sec.
2. Boiling method in a glass kettle on a gas burner or stove. Do not bring to a boil — instead, keep it at high temperature (~90°C) for about 5 minutes.
3. Cup or thermos infusion. Pour 7 g of pu-erh with good water at 90–95°C and steep for 3–5 minutes.