Pu er and Aged Tea| Pu er Sheng China

Pu Er Sheng 2015 Bada Shan

Product code: CSTVI-86

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!

*Please note that any cakes purchased may have slightly reduced in weight (up to 10%) due to changes in climate and relative humidity.

Gaiwan technique
balance Quantity / 150ml 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
3 - 4 min
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

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