Shu Puer Lao Cha with Jojoba (Puer Stones)

Shu Puer Lao Cha with Jojoba (Puer Stones) are densely fermented fragments of Shu Puer, which are formed naturally during wet fermentation, supplemented with jojoba extract. The unique form and composition make this tea not only aromatic and tasty, but also functional - with a slight adaptogenic and anti-inflammatory effect.

The taste of the stones is deep, concentrated, earthy-nutty, with notes of wood, chocolate and caramel. The addition of jojoba gives a light sweet-nutty aftertaste. The infusion is dense, dark cognac, with a soft texture. Ideal for long infusions or slow tea drinking.

What makes Lao Cha with jojoba unique:

• Form: naturally pressed pu-erh stones (Lao Cha Tou)
• Taste: earthy-chocolatey with nutty notes
• Aroma: warm, oily, with notes of jojoba
• Effect: tones, warms, relieves fatigue
• Brewing: up to 12–15 pours

Who is suitable for:

• For lovers of thick, dense Shu Puerh
• For those looking for a hardy tea for many spills
• For fans of unusual tea flavors
• For daily use or leisurely relaxation

How to brew Lao Cha with jojoba:

Gongfu method:

1. 5–7 g per 100 ml
2. Rinse with hot water (2–3 seconds)
3. Brew at a temperature of 95–100°C, in 10–20 second bursts.
4. Up to 12–15 brews

European method:

1. 1 hour l. for 350–400 ml of water
2. Infuse for 5–7 minutes.
3. Brew 2–3 times