Pu Er Shu Cha teas

Using a Pu Er pick, remove a piece of tea from the side for the bricks or wafers.
The leaves are freely infused in a clay teapot, with the water at 95°C.

In traditional preparation:
-25cl teapot: take 7g of tea, rinse twice, infuse for 30 seconds
Usually seven or eight infusions, depending on quality.

In preparation for the West:
-Teapot 50 cl maximum, 7g of tea, two rinses, 2 minutes infusion depending on taste.
Usually three or four infusions, depending on quality.

Shu Cha, whose ageing has been accelerated, does not improve and is already brown in color.
They are distinguished by more pronounced aromas and tastes, some of them even earthy.