Pu-erh Tea

Suì Yín Zī碎银子

suì yín zi

Origin: China, Yúnnán Province (云南, Yúnnán). Main production centers are conc...
Tea type: Pu-erh Tea
Caffeine Level: Medium
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Sui Yin Zi – 'crushed silver' from the world of Shu Pu-erh: granules with sticky rice aroma, dense flavor, and easy brewing.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: 5–7 g per 150–200 ml water (ratio approximately 1:30).
Teaware: Optimal — clay teapot from Yíxīng clay (紫砂壶, zǐshā hú), especially from porous Duǎn Ní (段泥) or Zǐ Ní (紫泥) clay, which retains heat well. Also suitable are g&...
Water Temperature: 95.000000
Water Temperature Detail: 95–100°C (Sui Yin Zi is a dense, deeply fermented tea requiring boiling water for full flavor and aroma development).
Gongfu Water Temperature: 98.000000

Origin

Tea Type: Puer
Origin Country: CN
Province: Yunnan
Category: Modern artisanal product based on shu pu-erh. It is a highly processed variety of Lao Cha Tou — a byproduct of fermentation, refined to the state of a commercially attractive in...
Coordinates: Approximately 21°–22° North latitude, 100°–101° East longitude (Menghai area).
Origin: China, Yúnnán Province (云南, Yúnnán). Main production centers are concentrated in Xīshuāngbǎnnà Dǎi Autonomous Prefecture (西双版纳, Xīshuāngbǎnnà), pri...

Taste

Dry Leaf Appearance: Granules of irregular or slightly rounded shape 0.5–1.5 cm in size, rarely larger. Color — dark brown to black, with oily shine on the surface due to polishing. Texture — very d...
Dry Leaf Aroma: In aromatized versions — pronounced, enveloping aroma of glutinous rice (糯香), soft and sweetish. Underneath — warm notes of mature shu pu-erh: wood, prunes, dried fruits. In non...
Liquor Aroma: Dense, enveloping. In aromatized versions — sweet nuoxiang (糯香, glutinous rice aroma) in the foreground, gradually transitioning to deep notes of mature shu pu-erh: nutty, woody...
Liquor Color: Red-brown (红浓, hóng nóng), deep, clear, with warm amber-ruby tint. Resembles the color of dark amber or aged cognac. The liquor is transparent and clean even with mult...
Spent Leaves: Characteristic feature of Sui Yin Zi — granules maintain their shape even after 15–20 and more steeps. They do not break down into individual leaves, but only slightly soften an...
Taste: Dense, thick, oily (厚滑, hòu huá). Sweet (甜润, tián rùn), with pronounced stickiness and enveloping texture, due to high content of pectin and soluble sugars. ...

Details

Cultivar: Main raw material — leaves of the large-leaf Yunnan variety Yúnnán Dǎ Yè Zhǒng (云南大叶种, Yúnnán Dàyèzhǒng), including its local varieties: Měngk...
Picking: Spring, summer, autumn. For production of highest quality Sui Yin Zi, spring raw material (春茶, chūnchá) with higher content of amino acids and pectin is preferable.
Phase: Early
Early Months: 3,4
Late Months: 3,4,5,6,7,8,9,10,11
Peak Months: 3,4

Где купить

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