Pu er Sheng 1986 Xia Guan

Product code: CSTVI-196

Shaped in tuo cha (bird nest) of 250g by the Xiaguan tea factory, this 30 years old Pu er is to be tasted with attention and care.

A generous rinse allows aromas of damp undergrowth and roots (beetroot) to prepare the infusion of a clear mineral liquor, deeply marked by notes of lichen and black earth.

The sharp and slightly metallic attack slowly evolves towards a sweet finish with fine accents of berries, spices (anise) and camphor.

A rare tea, deep and long lasting in taste, enhanced by subtle soothing effects.

*Please note that any cakes purchased may have slightly reduced in weight (up to 10%) due to changes in climate and relative humidity.

Gong fu cha technique
balance Quantity / 150ml 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 1
15 - 25 sec
lined-clock Infusion length 2
10 - 20 sec
lined-clock Infusion length 3
20 - 35 sec
Teapot method
balance Quantity / 250ml of water
1
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
3 - 4 min
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

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