From the famous Yiwu terroir (Yunnan), this young Pu er is initially surprising for the amber tint of its liquor.
On the palate, it unfolds slowly and offers vegetal (nettle), fruity and spicy (vanilla) nuances. Long and sweet, its camphor finish plunges us into the heart of a coniferous forest.
*Please note that any cakes purchased may have slightly reduced in weight (up to 10%) due to changes in climate and relative humidity.
After the pouring the water onto the leaves, the transparency of the glass will display the pleasant spectacle of their waltz, and the gradual darkening of the liquor. The infusion beaker is a perfect accessory for fans of tea in free infusion, which lends itself particularly well to large-leaf and herbal teas.
Pressed into small 5 gram nests (tuo) For easy preparation, this PuEr harvested in 2011 around the Bulang mountains was produced and stored in Menghai by Vesper Chan. This ideal portion for brewing in teapot, gaiwan, or in your favorite mug at the office, makes this tea perfect for lovers of simplicity.
The humid climate of Taiwan enhanced the profile of this Pu er cake from one of the Yunnan's most prized terroirs.
From one of Yunnan’s most prized terroirs (a favorite among collectors), this 2003 Yiwu Pu er is made from hundred year old tea trees.
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