V-93 · Second Batch · 2010

About the tea

V-93 is a shu pu-erh produced in 2010 and pressed into a 100 g tuocha. Its character combines a full body, softness and a balanced taste. Nutty and creamy notes are complemented by wood, dried fruit and a light touch of dark chocolate. It suits those interested in rich yet gentle shu pu-erh. Break off small portions from the tuocha and brew them gradually, choosing the size of the tea session that suits you.

Production and form

This tea was produced in 2010. It has undergone microbial fermentation and is pressed into a tuocha. Separate a small portion for brewing, trying to avoid breaking the leaves more than necessary. Each purchase unit is one whole 100 g tuocha. The two V-93 batches have separate product pages, so you can select the batch you want without switching between variants of a combined product.

Taste and aroma

The taste is full-bodied, balanced and soft. Nuts, creaminess, fine woody notes and dried fruit form the main profile, complemented by a light touch of dark chocolate. The infusion is dark red with a chocolate hue. Nuts, cream and chocolate describe tasting associations rather than ingredients. Both batches share this overall flavour profile.

How to brew

Gongfu brewing: use 5 g of tea per 100 ml of water at 95–100 °C in a gaiwan or small teapot. Give the tea a brief rinse and discard that water. Steep the first drinking infusion for 15–20 seconds, then gradually lengthen subsequent steeps. Expect around 6–7 infusions, depending on the concentration and your preferences. Drain each infusion completely.

Western brewing: use 3 g per 250 ml of water at 95–100 °C. Steep for 2–3 minutes, then separate the infusion from the leaves. Brew again while you still enjoy the taste. If the tea is too strong, shorten the steep; if it is too light, extend it slightly. These proportions are a starting recommendation to adapt to your teaware.

The tea session

Start with a moderate concentration when getting to know this V-93. This makes it easier to find your preferred balance of body and softness and to pay attention to the nutty, creamy and woody notes. Short steeps are convenient for comparing infusions, while western brewing suits a single larger cup. Choose the method according to your mood and taste.

Storage

Keep the tuocha in clean, closed packaging at a stable room temperature, away from moisture, sunlight and strong smells. Do not refrigerate the tea or artificially increase humidity. Return the remaining tuocha to its packaging after separating a portion. Dry hands and clean teaware help keep moisture and unwanted smells away from the tea.