Pu Er and Aged Tea
China

Pu Er Sheng 2007 Wuliang Shan

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Product code: CSTVI-58
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We are re-releasing a limited quantity of these 100g mini cakes compressed from leaves coming from the Wuliang mountains in the Simao region (Pu er) of Yunnan.  Interestingly the leaves were plucked by Kucong villagers and aged for 4 years as maocha before being pressed into these cakes for Camellia Sinensis. 

Rich fragrances of exotic wood and camphor emanate from the warm and damp leaves. Its liquor is oily and fruity (morello cherry), supported by its vegetable and mineral notes.

The finish, flavourful and profound, offers an amazing aftertaste worthy of quality teas. Generous and invigorating!

*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: 1400m
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 - 15 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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