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Lincang Shou Pu-Erh 2012
$38.00
Lincang Shou Pu-Erh 2012
$38.00
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漢字 一二年臨滄普洱熟茶
origin Lincang, Yunnan
craft shou (fermented)
flavor notes bing cherry, grass jelly, molasses
漢字 一二年臨滄普洱熟茶
origin Lincang, Yunnan
craft shou (fermented)
flavor notes bing cherry, grass jelly, molasses
In the mid-1980s, at Red Blossom's inception, we imported a rich shou pu-erh that we simply called "Grand Pu-erh." It was the tea upon which we weaned our first wave of pu-erh connoisseurs, who loved its rich flavor and balanced profile. Over time, our Grand Pu-erh developed a passionate following, and with its popularity we eventually sold out of the original crop. We spent years searching for a successor, finally importing our second "Grand Shou" in 1997. Our third crop, Grand Shou Wild Leaf Lincang 2006, carried the legacy of Grand Shou into the new millennium.
With Lincang Shou Pu-erh 2012, we are excited to introduce the fourth iteration of this tea, a pu-erh that offers balance, texture, and a remarkably complex flavor profile. Produced in Cangyuan County, Lincang in southwest Yunnan Province, this tea is harvested from a pristine high-elevation grove of tea trees and expertly fermented. In our batch test of this crop with SGS Food Labs, Lincang 2012 returned negative results for all 481 common pesticides, chemical residues, and heavy metals for which we screened.
Lincang Shou Pu-erh 2012 offers notes of bing cherries, grass jelly, and molasses. The tea's liquor has an impressive clarity, with a luxurious texture and persistent finish. This exemplary crop is already poised to become another cult classic in our collection, with a profile that appeals to new tea drinkers, seasoned pu-erh aficionados, and everyone in between. -
1g per 1oz at 212°F for 1m Heavily aged or fermented teas like this are incredibly easy to brew, since they tend to have very little bitterness or astringency regardless of water temperature. We recommend starting with the instructions above, and then adjusting to your preference.
Learn the fundamentals of tea brewing and master your technique here.
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