The 1991 Zao Xiang brick unfolds an incredibly round, full-bodied and deep taste, which shows its complex development over numerous infusions. The first infusions offer a hearty, almost salty aroma, reminiscent of a hearty soup in its fullness and roundness. This earthy, savory note intensifies with the subsequent infusions and manifests itself in a dark, clear infusion with a slightly reddish brown. Later infusions reveal a subtle sweetness and a cooling effect on the tongue, which intensifies with further infusions. Even after more than twenty infusions, the tea remains subtle and full-bodied, while a gentle sweetness is particularly evident in a cold infusion. A tea with exceptional persistence and a long, round aftertaste.

Tip: In later infusions (20+), this Pu Erh can also be prepared very well overnight in the fridge as a cold brew to enhance the sweetness. The next day, you can continue the infusion with boiling water and the usual infusion time. Towards the end, the infusion time can be several hours.