Geng Ma Da Shu (Big Tree) – Raw Pu Erh
Raw Pu Erh from almost 200 year old tea trees (Da Shu) in Yunnan province. A powerful tea with a subtle, pleasing astringency. It perfectly represents the humid, sub tropical terroir with strong flavours of a vibrant and wild forest.
The tea trees that made this tea began their life in the 18th Century! The older the tree the bigger and deeper the roots which means that they are able to absorb more of the minerals from the soil for their leaves. In turn this yields a tea which is naturally richer than young trees. Drink a bit of Yunnan history with this delicious Pu Erh.
A great tea to drink with heavy and fatty food to cleanse the palate and the stomach. Delicious also on its own as a potent mood and focus enhancer.
Big nose including fields of flowers, whisky wood barrels, beer fermenting, autumn leaves in the forest, wet leaves after a summer rainfall, vanilla and moss.
Full bodied flavour, mellow and nicely balanced tasting notes without any excess, relatively low astringency for a raw Pu Erh. Caramel, flowers, mellow grass, rocks/minerals, with a pleasing coating of the tongue and a lingering taste of beer fermenting, darker woody notes and a hint of vanilla sweetness in the finish.
This tea is the perfect drink for digestive purposes after a big fatty meal, and a great tea to drink all day to help maintain good vascular health due to its fat dissolving properties. It will also make you feel focused and alert. People in Yunnan have an extremely high fat and cholesterol diet, yet they stay slim with low cholesterol and low rate of heart attack. They drink Pu Erh tea on a regular basis. Aged Pu Erh tea is also a good place to start if you want to experience a tea drunk feeling.
Gong Fu Brewing:
Use approx. 7 g leaf pr. 150ml water. Rinse once, steep times should be around 5 seconds for the first three steepings and add a few seconds for each subsequent steeping. Temperature should be close to boiling (100 degrees celsius). This tea will strongly benefit from using a Yixing pot. Ceramic gaiwan also work well with this tea, or Porcelain for a slightly thinner and more delicate taste. Our favorite is to combine the smoothness of the Yixing pot with porcelain cups (for a little more “bite”), or you can use ceramic cups for a smoother rounder taste.