Myanmar Pu Er 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.
Processed in the prestigious Menghai factory of Yunnan, a light fermentation gives this tea a pleasant scent of wet bark and fresh mushrooms. Its infusion bears the classic aromas of shou Pu Er (wet wood, garden soil) lifted by subtle notes of prunes, licorice and a lively hint of citrus.
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
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For separating pieces of your Pu Er cake while ensuring that the tea leaves remain as intact as possible, an appropriate implement is advisable.
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.
Pressed into small 5 gram nests (tuo) For easy preparation, this PuEr harvested in 2011 around the Bulang mountains was produced and stored in Menghai by Vesper Chan. This ideal portion for brewing in teapot, gaiwan, or in your favorite mug at the office, makes this tea perfect for lovers of simplicity.