Pu Er and Aged Tea
China

Pu Er Sheng 2015 Bada Shan

Product code: CSTVI-86
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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. The liquor obtained is light and vegetal, nuanced by notes of softwood fire and spices (camphor). Its long finish is refreshingly citrusy!

  • Cultivar: Théiers sauvages
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
20 - 35 sec
lined-clock Infusion length 2
25 - 40 sec
lined-clock Infusion length 3
25 - 40 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
4 - 5 min
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal

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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. Its dark and woody liquor bears the mark of these environments, as shown by its roots (beet), lichen and fennel aromas. Its texture is smooth with light and sweet flavors. This Pu Er is both ready to drink now and perfect to set aside for further maturation. A great addition to any collection.

Pu Er Sheng 2006 Yiwu Big Green Tree

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!