Shu Puer Lao Cha (Pueru Stones) Premium

Shu Puer Lao Cha (Premium) is a special form of dark tea, also known as "puerh stones". They are formed naturally during fermentation - they are tightly pressed clumps of tea leaves that have stuck together under pressure and temperature. This form is characterized by maximum flavor concentration, high brewing endurance and consistent quality.

The premium segment of Lao Cha means that this tea uses selected raw materials with a high content of buds, and the fermentation process itself was carried out with special precision. The infusion is dark, rich, shiny. The taste is deep, buttery, with notes of cocoa, wood, raisins and malt. The aftertaste is soft, warm, long.

What makes Premium Lao Cha special:

• Shape: naturally pressed pu-erh "stones"
• High density - withstands up to 15 spills
• Buttery, multi-layered taste without bitterness
• Selected raw materials and precise fermentation
• Ideal for slow tea drinking, collectors and gourmets

Characteristics:

• Type: Shu Pu'er (fermented)
• Shape: Lao Cha Tou (pebbles)
• Class: Premium
• Taste: deep, soft, malty
• Aroma: warm, chocolatey-woody
• Origin: Yunnan Province, China

How to brew pu-erh stones:

Gongfu method:

1. 5–7 g per 100 ml
2. Rinse with hot water (2–3 seconds)
3. Brew at 95–100°C in short bursts of 10–15 seconds.
4. Up to 12–15 brews

European way:

1. 1 tsp per 350 ml
2. Infuse for 5–7 minutes at 95°C
3. Re-brew 2–3 times