Shu Pu'er 2006, 357 grams

Shu Pu'er 6666 is a classic dark Chinese tea made from the factory recipe #6666, which combines deep fermentation with aging. This 357 gram pancake was created in 2006 from mature medium and large leaf raw materials, ensuring a reliable flavor profile and consistency in every pour.

Recipe 6666 is a technical formula that focuses on strength, richness and long-lasting effect. This pu-erh usually contains medium to large leaves, is fermented for a longer period and develops a dense, earthy, bready-woody taste. The infusion is dark, glossy, thick. The aroma is deep, malty, with notes of bark, baked dried fruits and a slight smokiness.

What makes Shu Puer 6666 different:

• Year of production: 2006
• Shape: pancake (bing cha), 357 g
• Type: Shu Pu'er, fermented
• Recipe: 6666 — for a dense, stable flavor
• Taste: deep, earthy, with woody-malty notes
• Aroma: warm, baked, without harsh shades
• Infusion: dark cognac, thick

Ideal for:

• Fans of mature, dense Shu Puerh
• Those looking for tea with a tonic, deep effect
• Collectors and connoisseurs of factory recipes
• Those who choose pu-erh for long ceremonies or a working day

How to brew Shu Puerh 6666 pancake:

Gongfu method:

1. 5–6 g per 100 ml of gaiwan
2. Rinse with boiling water for 2–3 seconds
3. Brew at 95–100°C, in short bursts (10–15 seconds)
4. Up to 10–12 spills

European way:

1. 1 tsp per 350 ml
2. Infuse for 3–5 minutes at a temperature of 95°C
3. Re-brew 2–3 times