Pu Er Sheng 2015 Bada Shan
This 100-gram cake was produced from a blend of large orange tinted brown leaves and long buds from 800 year old wild tea trees on Bada mountain.
Pu Er and Aged Tea
China
Pu Er Sheng 2006 Yiwu Big Green Tree
Product code:
CSTVI-178
The times where the Emperor received his tea tribute from Yiwu are long gone, however, the quality of the Pu er leaves harvested from that region are in increasingly high demand.
This cake is produced from larger trees, its rinsed leaves release a powerful camphor scent, ripe fruit and pine trees after the rain.
The liquor, full-bodied and resinous, is mineral with hints of incense and musk, often found in other more ancient teas.
Definitely a worthy addition to any collection of aged teas!
*Please note that any cakes purchased may have slightly reduced in weight (up to 10%) due to changes in climate and relative humidity.
- Cultivar: Da Ye
- Altitude: 1300m
Gaiwan technique
Quantity / 250ml 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
10 - 20 sec
Infusion length 2
5 - 10 sec
Infusion length 3
10 - 20 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
To better identify the aromatic notes of each tea
Floral
Fruity
Wooded
Earthy
Spice
Vegetal
Our tea advisors also recommend
Pu Er knife | Cigar
For separating pieces of your Pu er cake while ensuring that the tea leaves remain as intact as possible, an appropriate implement is advisable.
Pu Er Sheng 2007 Lao Ban Zhang
The humid climate of Taiwan enhanced the profile of this Pu er cake from one of the Yunnan's most prized terroirs.
Pu Er Sheng 2009 Bada Shan
This Sheng Pu er, carefully preserved in Hong Kong, has spent two years in wet storage before continuing its maturation in dryer conditions.