Pu Er 2009 Mengsong

Here is one of our own Camellia Sinensis cakes, made of leaves and buds from older bushes grown on Mengson Mountain. On the nose, the infusion yields vegetal (dandelion) and woody (incense, camphor) notes. The liquor is clear and bright, with a mineral bitterness softened by the lingering sweet and lightly floral finish. A thirst-quenching Pu Er with the potential for getting better with age.

	Quantity of leaf / 250ml of water	1 tea spoon
	Infusion Time	3-4 minutes
	Infusion temperature	95 °C
		Rinse the leaves