Pu Er Sheng 2011 Yibang Malishu

This is another cake signed by Camellia Sinensis. It consists of a harmonious mixture of buds and leaves harvested from trees a hundred and fifty years old (small leaf variety) from the terroir of Yibang. The dampened leaves release herbal (bark) and musky (leather, medicinal incense) aromas, and the liquor in the mouth is vibrant and sustained by a gentle astringency. Fruity notes are complemented by a finish with floral accents.
To learn more about this product, see this blog article.
- Cultivar: Tie Guan Yin
- Altitude: 1500m
- 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.
- 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.


