Pu Er and Aged Tea
China

Liu Bao Shi Shan Gu Shu 2016 (théiers de 100 ans)

Product code: CSTVI-190
Add to my notebook

This beautiful addition to our list of aged teas will please all lovers of rustic and traditional teas. Its large autumn leaves, picked a year after budding, come from ancient trees perched on the slopes of Shi Shan Mountain. Its liquor has a smooth and sweet texture enhanced by notes of camphor, ripe fruit and tobacco. Accents of spices and firewood, typical of ancient cultures, support a light and generous finish.

  • Cultivar: Qun Ti Zhong
  • Producer: Chen, Bo Chang
  • Altitude: 500m
  • Date of harvest: October 10, 2016
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 / 250ml 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 To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal

Our tea advisors also recommend

Liu Bao 2006 Lao Cha Po

An instant favourite from François from his last trip to China. In line with traditional Liu Bao, the large brown leaves of this tea have been compressed into bamboo baskets to be aged. Strong aromas of forest undergrowth gracefully fuse with a soft liquor which includes spicy nuances (fennel) and sweet (maple water). A most refreshing tea!

Gaiwan from Mr Shao SO-57

Mr Shao learned traditional pottery techniques with some of the greatest masters and he is part of a new generation of promising young potters.

Fu Zhuan Shaanxi Sheng 2017

Fermenting tea in Shaanxi usually implies Erotium Cristatum to form Golden Flowers (Jin Hua) on the leaves. Visible on the pressed bricks, these light golden specks are responsible for the typical woody and fruity aromas found in their infusion.

Myanmar Pu Er Shou 2012 Guogan

Aged tea made from the leaves trees over 100 years old in the Guo Gan region of Myanmar a region inhabited by minorities of Chinese origin.