Triangle Shu Pu-erh
A 100-gram tea cake of medium to high density, firmly pressed yet easy to break apart into small dark leaves, compact fragments, and occasional buds. The dry aroma is deep and saturated—woody, earthy, with a subtle sweetness and hints of cocoa. The infusion is thick, dark brown to almost black with a reddish tint.
The bouquet of the ready-made tea is rich and powerful, dominated by notes of wet wood, dark earth, cocoa, and warm woody sweetness. Hints of dried fruits and a soft creamy depth appear as the tea opens. The aroma is dense, heavy, and enveloping.
The taste is strong, full-bodied, and structured. A deep earthy base is balanced by gentle sweetness, with a slight bitterness that adds depth rather than sharpness. The texture is thick, oily, and velvety, with a long, warming finish.
Steep the tea in hot water (95–100°C) in a teapot of porous clay or a gaiwan. The proportion is 6–8 g per 100 ml. The first infusion lasts 10–15 seconds. Then, starting with short infusions of 5–7 seconds and gradually increasing the time, the tea can be steeped 6–8 times.
The effect is strong and noticeable. Depending on concentration, it can be deeply grounding and warming, or distinctly tonic and energizing. Even at moderate strength, it delivers a steady, heavy-bodied state rather than a light lift.