It's liquor, brick-coloured and crystalline, reveals its mineral character with aromas of undergrowth and camphor resins. Marine (algae) and cereal (oats) nuances complement the aromatic profile of this silky, easy to drink, tea.
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.
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.
*Please note that any cakes purchased may have slightly reduced in weight (up to 10%) due to changes in climate and relative humidity.
- 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.
Our tea advisors also recommend
For separating pieces of your Pu er cake while ensuring that the tea leaves remain as intact as possible, an appropriate implement is advisable.
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.