Lucky Rabbit (100 g)

Lucky Rabbit 2023 — an unusual shu pu-erh with an interesting "mix of vintages"

Lucky Rabbit 2023 is a mature pu-erh (shu), made from finer , finer leaves and gongting -grade raw material. What's great about it is that it's not a "flat, obvious" shu: it's a blend of teas from different years (younger and older) and with varying degrees of fermentation , giving it a more complex, unique character.

Taste and aroma

What will you feel in the infusion?

• aroma: woody, earthy, slightly spicy

• taste: distinct and spicy , but well-balanced; woody and nutty with a hint of pleasant, "tea-like" bitterness (resulting from the less fermented raw material)

Why is it worth it?

Shu, which has character

This is a suggestion for those who prefer their shu pu-erh to be livelier and more "spicy," rather than just soft and chocolatey. It also provides a gentle boost and energy , without feeling heavy.

Origin and production

Where does it come from?

The tea was pressed in 2023 (from raw material that is much older ) at Jing Hong Yule Shan factory (景洪攸乐山), Xishuangbanna, Yunnan, China .

How to brew to make it delicious

• Gongfu: 95–100°C, short rinse, then brew for 10–15 seconds, gradually extending

• In the kettle: approx. 98°C, 2–3 min

• Tip: if you want less "live" bitterness - brew for a shorter time and do not overheat the leaves with too long first brewings