Indian Gushu Dark Tea Cake 2023

DESCRIPTION 

As we are committed to bring the hidden gems from different parts of India, this time we are bringing the rare Sheng style tea cake from the Manipur state. Made from  naturally wild tea plants ( Camellia sinensis  Assamica variants ) which propagates naturally from the seed, located at an elevation of 3000ft. Two leaves and bud were picked up and processed as - pan fried, hand rolled, oxidised overnight and sun-dried. Then the finish tea is pressed into cakes through stone blocks.

The dry leaves beam with its sweet ripe fruits attributes with a hint of Indian gooseberry. Once you rinse the leaves, a refreshing aroma of wild flowers with sweet wood attributes, wants you to brew it immediately. With Gongfu style,  the 1st infusion brings the raw fruits note similar to Indian gooseberry which has a pleasant lingering throughout the length of the cup. The 2nd infusion brings the depth to the liquor with floral note in the beginning, a thin layer of saffron in the middle and nutty-woody accent gives a brisk mouthful finish. Dry spices notes similar to clove comes forward in the 3rd infusion ,followed   with the crunchy jujube fruits that gives a sweet lingering finish. The 4th infusion has balance jujube fruit note with light nutty-woody accents towards the finish. The 5th infusion is really enjoyable with sandalwood, cardamom which gives a nutty sweetness to it. You can brew upto 8 infusion and find out more flavours of this Indian Gushu tea cake.

*Only 2 tea cakes each 200g available in our stock

The Experience 

Aroma

Dry Leaves - Sweet ripe fruits, hint of gooseberry

Wet leaves - Floral, sweet wood

Appearance 

Amber 

Palate

Indian Gooseberry, sweet fruits, saffron, jujube, nutty-woody, sandalwood, cardamom 

Instruction per cup western style

2gm 180ml water 85°c 3-4min

Instruction per cup Gongfu Style

6gm 100ml water 90°c-95°c 20 second, adding 10 seconds every subsequent steep

Picking & Processing - July 2023