Perfectly fermented, the curly, auburn Puerh leaves of the Manghai Camellia Sinensis, develop a flavour of dried fruits and blooms. Ripened and compressed, each mini brick is individually enrobed in gold paper sign of their unparalleled quality allowing up to 10 steeps. Unwrapped and infused they reveal an harmoniously balanced subtle sweetness with a deep, warming amber tint.
Shou Puerh Tea
Spring First Flush
Yixing or Gaiwan in Glass, Clay or Purion.
Learn how to make Shou Bricks to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 95°.
Weigh 1 brick of Shou Bricks, ensuring you add the leaves first, before following with water.
Pour & Time
Upon pouring, set your timer to ensure you steep 0:20min.
After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.
Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.
Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.