Shu Pu Erh

Shu Pu Erh is a type of Chinese black tea that undergoes a process of artificial accelerated fermentation (wet piling, or ‘wo dui’), which gives it a dark colour and a rich, earthy flavour. The taste of Shu Pu Erh is usually mild, rich, with woody, earthy and sometimes nutty notes. The aroma is earthy, woody, with hints of dried fruit and nuts. Some types may have a residual aroma of piling (the fishy smell) — this is usually washed away with several rinses. The colour of the infusion is thick, dark brown, almost black, with a burgundy rim. The effect is invigorating, but milder than that of coffee. Shu Pu Erh improves concentration and performance and has a beneficial effect on the body.

How to brew:
Shu Pu Erh likes high temperatures and tolerates brewing in a clay teapot, steeping in a thermos, and pouring in a ceramic gaiwan.
Whichever method you choose, there are a few rules to remember:
1. The utensils must be thoroughly warmed up.
2. The first pouring is technical: the tea must be rinsed and ‘awakened.’
3. Shu Pu Erh likes boiling water.

How much tea to use:
For pouring into a gaiwan — approx. 6 g per 100 ml of water, pouring for 10 seconds
For brewing in a teapot — approx. 4 g per 100 ml of water, brewing time from 10 seconds
For steeping in a thermos — approx. 12 g per 1 litre of water, steeping time from 20 minutes