TIGER STAMP | 2014 Shou Pu Er
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Experience: luscious drink with the rich, thick texture of bouillon, notes of fresh matsutake, and a long-lasting dark sugar finish.
This syrupy, cooked Pu Er is made with leaves that Gao Feng cellared in 2014, and pressed into 1kg bricks on the eve of this Year of the Tiger (2022).
As usual, the youngest of the family was highly involved in the process; this kid's tea and calligraphy skills are excellent.
Brewing Guide
TIGER STAMP | MENGHAI 2014 (pressed 2022)WATER 100º | 212º F 240ml | 8oz TEA 5 - 8g BREWING SUGGESTION 10 seconds | 13+ steeps | Gong Fu Style EQUIPMENT Gaiwan or Yixing Teapot 'Tea Brick Opening' Suggestion: because of the 'pressing' orientation of the tea leaves, it is easier to open this brick from the side. Try inserting your tea knife, slowly but firmly, to detach little chunks without breaking the tea leaves.
Tea Artisans
Gao Feng and Fan Xiuli are tea producers and ambassadors of Chinese culture (tea, painting, music, ceramics…). Originally from Northeast China, they currently live and work in Menghai.
They spend much of their time in the tea forests that surround their home.
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