Shu Puer Lao Cha (Pueru Stones) with Jasmine, Premium

Shu Puer Lao Cha with Jasmine Premium — puer stones with a floral aroma

Shu Puer Lao Cha (Premium) with Jasmine is a rare combination of naturally formed "puerh stones" (Lao Cha Tou) and fragrant jasmine flowers. The stones are formed during fermentation, when leaf particles stick together under weight, moisture and temperature. Due to this structure, they are very dense, slowly release flavor and withstand up to 15 brewings.

The aroma of jasmine gives the pu-erh a lightness and floral freshness, softening the earthy depth of the dark tea. The taste is round, buttery, earthy-floral, with notes of bark, raisins and dried fruits. The infusion is dark, shiny. The aftertaste is soft, harmonious, warming.

What is special about this puer:

• A combination of dense Lao Cha Tou and jasmine flowers
• Premium raw material with high bud content
• Mild taste without bitterness, with the aroma of fresh flowers
• High resistance to brewing

Characteristics:

• Type: Shu Pu'er (fermented)
• Shape: Lao Cha Tou (puerh stones)
• Class: Premium, with added jasmine
• Taste: earthy, soft, floral-sweet
• Aroma: warm, with light floral notes
• Origin: Yunnan Province, China

How to brew Lao Cha with jasmine:

Gongfu method:

1. 5–6 g per 100 ml of gaiwan
2. Rinse with hot water (2–3 seconds)
3. Brew at a temperature of 95–100°C in short bursts of 10–15 seconds.
4. Lasts up to 12–15 brews

European way:

1. 1 tsp per 300–350 ml
2. Infuse for 4–5 minutes at a temperature of 95°C
3. Can be brewed 2–3 times

Cooking method (煮茶):

1. Take 6–8 g of pu-erh stones
2. Pour 500 ml of cold filtered water into a saucepan or tea kettle.
3. Place over low heat and bring to a boil.
4. Cook on low heat for 3–5 minutes.
5. Strain and enjoy a thick, rich infusion

Boiling allows you to get maximum depth and effect, especially in the cold season .