This innovation from Japan features a tea from a controlled fermentation with an assorted mix of fine khaki leaves. Its dark red liqueur is rich and full, with powerful aromas of dried fruit, bark and roasted cereal. Hints of spices (vanilla) and sugar embellish the flavours of this surprising (and difficult to classify) tea: Pu Er or black tea ?!
To learn more about this product, see this blog article.
This Shou Pu Er produced by the Haiwan factory, Yunnan, is composed of leaves of medium size compressed into a disc of 357 grams. Upon wetting, it exhales fragrances evoking toasted cereal and forest floor. The infusion reveals a dense, creamy liquid, almost black, and an especially comforting character. Its sweet taste is accompanied by aromas of malt, barley sugar and exotic woods to a soft and subtly fruity finish. Very generous re-infusions.
Behind these delicate and textured pieces, we discover a new ceramist with a firmly established style.
Plucked by hand and aged since 1999 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances. Its liquor is rounded, velvety and deploys a broad range of aromatic nuances, with accents through woods and vanilla to notes of iodine (seaweed) and empyreumatics (coffee, caramel). The finish is gentle and deep.
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