Pu Er and Aged Tea
China

Liu Bao Ye Sheng Gu Shu 2002

Product code: CSTVI-197
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This tea, a little over 15 years old, was produced according to a historical heritage dating back nearly 1,500 years. Compressed in large baskets of bamboo (sometimes up to 50 kg) it consists of a mixture of leaves and stems blackened by moisture and time. Its sweet and earthy liquor is embellished with rooting aromas of spices (anise) and burnt wood. It also ranks in the family of Liu Bao Binlang Xiang (betel fragrance) because of the character naturally developed by its artisanal production. The finish is surprisingly fresh and sweet. 

  • Cultivar: Ye Yuan Zhong
  • Producer: Su Wen An
  • Altitude: 600m
  • Date of harvest: October 29, 2001
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

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