Pu Er and Aged Tea
China

Pu Er Sheng 2007 Lao Ban Zhang

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Product code: CSTVI-176
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The humid climate of Taiwan enhanced the profile of this Pu er cake from one of the Yunnan's most prized terroirs.

Once rinsed these leaves have developed soothing scents of prune, bark, spicy tobacco. The liquor, profound and full, enthralls, through the richness and harmony of its flavours.

The finish is floral and sweet, with a menthol freshness. Simply delicious.

*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
Try this tea first
Gaiwan technique
balance Quantity / 250ml 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
10 - 20 sec
lined-clock Infusion length 2
5 - 10 sec
lined-clock Infusion length 3
10 - 20 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 To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal

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