Using a peak PU ER, take a piece of tea on the side of bricks or cakes.
The leaves are infused freely in a clay teapot with water at 95°C.

Traditional preparation:
-Teapot 25cl: take 7g of tea, two rinses, 30" infusion
Usually seven or eigth infusions depending on the quality 

Western preparation:
-Teapot 50cl, 7g of tea, two rinses, 2' infusion 
Usually three or four infusions depending on the quality

The Shu Cha, aging was accelerated, will not improve, color is already dark
They are distinguished by aromas and tastes more pronounced, earthy taste for some one