{"product_id":"2023-kokang-shu","title":"2023 Kokang Shu  - Pu´er Tea","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eincense - licorice root - raisin\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis tea combines Yunnan fermentation expertise with high-altitude tea tree leaves from Myanmar: a rounded, refined shu with real depth.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis shu cha is unusual in both origin and character: the leaves come not from Yunnan but from Kokang, an autonomous region in Myanmar's Shan States, grown as real tea trees above 1,000 metres rather than the low-altitude bush cultivation most shu cha relies on today.\u003c\/p\u003e\n\u003cp\u003eThat distinction matters, bush leaves usually need heavy fermentation to compensate for what they lack in substance, which tends to flatten a tea's character. These leaves were fermented in Menghai, Yunnan, which is still the region with the deepest expertise in shu cha, using a moderate, balanced approach rather than the heavier style that is more common.\u003c\/p\u003e\n\u003cp\u003eThe result is rich without being heavy: woody, elegant, with notes of incense, licorice root and raisin over a round mineral base. Closer in character to the shu cha of decades past than to what's typically made today.\u003c\/p\u003e\n\u003cp\u003eWe're happy to offer this tea from the collection of Olivier Schneider, a tea expert with over 20 years of experience researching Pu'er taste, processing and culture. After a decade in Yunnan, he now lives in Thailand, where he cultivates a centuries-old tea garden and continues to explore and experiment with tea, sharing his knowledge through teaching and writing.\u003c\/p\u003e\n\u003cp\u003eBest brewed gong fu style: use a ca. 100ml gaiwan or small teapot with 5-9g of tea (break off as much as needed). Start with a 5-second infusion at 95°C, then add about 5 seconds to each steep that follows. \u003c\/p\u003e\n\u003cp\u003e100g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eorigin: \u003c\/strong\u003eKokang, Myanmar\/ fermented in Menghai, China \/ from the collection of O. Schneider\u003cbr\u003e\u003cstrong\u003eharvest:\u003c\/strong\u003e 2023\u003cbr\u003e\u003cstrong\u003eprocessing:\u003c\/strong\u003e medium fermentation (shu)\u003c\/p\u003e","brand":"rami tea","offers":[{"title":"Default Title","offer_id":54435472507223,"sku":"dark-2023-kokang-shu","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/1873\/9543\/files\/rami_tea_kokang_shu_puerh_tuo_cha-1.jpg?v=1779875448","url":"https:\/\/rami-tea.com\/products\/2023-kokang-shu","provider":"rami tea","version":"1.0","type":"link"}