Pu er and Aged Tea China

Liu Bao Shen Xiang 1987

Product code: CSTVI-189

Thirty years of Guangxi's humid climate has benefited this aged tea, slowly developing its large curly leaves. Its opaque and rich liquor is velvety and deeply marked by its woody (root) and mineral character.

Shades of leather and dried fruit (prune) accompany the fine scent of ginseng (Sen Xiang) that tickles the palate. A long mineral finish leaves behind a sweet aftertaste.  

Teapot method
balance Quantity / 250ml of water
2
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
4 - 5 min
Gaiwan technique
balance Quantity / 150ml of water
4
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
30 - 45 sec
lined-clock Infusion length 2
45 - 60 sec
lined-clock Infusion length 3
60 - 90 sec
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

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