Purion Gaiwan from Lin’s Ceramics | Memory
This purion gaiwan comes from the famous Lin's Ceramics studio in Taiwan. This remarkable material, developed after 10 years of research, is specifically designed to enhance aged, wulong and black teas.
Pu Er Sheng 1988 Menghai | Collection Box
Product code:
CSTAD-531
Here is a rare gem, an exceptional lot of Pu Er sheng (raw) and a vintage worthy of the any collector. Traditionally aged in Hong Kong, these leaves are from a brick compressed over 30 years ago in the famous Menghai factory in Yunnan, China. A testament to importance of the Da Ye cultivar for ageing teas, which improves over time and, thanks to its tannic and mineral qualities, expresses the attention to detail that was devoted to each stage of processing. The tea has matured slowly into a product rich in complexity and generous in infusions, the signatures of great aged teas.
The dark liquor has a pleasing density. The mouthfeel is soft with woody and earthy notes of mushroom, dry leaves, bark and lichen, evolving with pleasant astringency and mineral base (wet rock), creating a fresh and minty throat feel. The perfect tannic/sweet balance in the finish reminds us of earthy vegetables (beetroot) and dark chocolate.
Exclusively on our website for palates seeking the authentic taste of Pu er teas.
Gong fu cha technique
Quantity / 150ml of water
2
Temperature of infusion
95
Rinse leaves
- 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.
Infusion length 1
15 - 25 sec
Infusion length 2
10 - 20 sec
Infusion length 3
15 - 25 sec
Teapot method
Quantity / 250ml of water
1
Temperature of infusion
95
Rinse leaves
- 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.
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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