Witch’s Butter

Description

Witches Butter (Yuan Sheng Tuo 黄金耳原生沱熟普洱) 

This fermented tea is made with the artisan technique called Yuan Sheng Tuo developed by Li Shulin in which teas are not turned during their maturation. his allows the micro-organisms that ferment the tea to form networks of hyphae, causing the leaves to consolidate into a solid chunk to which the word Tuó 沱 ("chunk") refers. The slower, smaller process was developed by Li Shulin in hopes of recreating the complex flavors from the Sheng Pu'er that Li Shulin drank as a child. This tea can only be processed in a maximum of 10 kilograms of tea at a time. 

Origin & Craftsmanship

Unique & small batch fermentation process 

Each batch will have its own slight variations in flavor – a sticky rice from a papa pot and umami notes from the gaiwan 

Able to be brewed in either a Papa Pot or a gaiwan 

Flavor Profile

Deep & Umami – Deep, complex mushroom flavor 

Smooth & Milky – A pleasant mouthfeel that is assertive without being overwhelming 

Brewing Sensitive – Different brewing methods may yield different flavors and experience 

Benefits

Fermentation offer digestive benefits

Rich in antioxidants, supporting overall wellness

Brewing Instructions

Water Temperature: 195–205°F (90–96°C)

Steep Time: 30 sec + 5 more seconds per infusion; indefinitely in papa pot 

Tea-to-Water Ratio: 5 grams per 100 milliliters.

Best Brewed In: Gai Wan or papa pot, depending on flavor preference