Pu Er Sheng 2007 Yiwu Jing Long
From the famous Yiwu terroir (Yunnan), this young Pu er is initially surprising for the amber tint of its liquor.
Pu Er and Aged Tea
China
Pu Er Sheng 2015 Nanhua
Product code:
CSTVI-93
This is our second 200 gram cake of compressed maocha from a village on the flanks of the Nanmei valley (Lincang, Yunnan). The infusion releases rich notes of spices, animal (musk) and floral scents, and its bright golden liquor boldly asserts its vegetal character, typical of young Pu er. It also has a plump and chalky texture, supported by accents of apricot and wood. A tea to appreciate as it changes with the passage of time!
- Cultivar: Da Ye
Gaiwan technique
Quantity / 250ml of water
2
Temperature of infusion
95
Rinse leaves
- 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.
Infusion length 1
10 - 20 sec
Infusion length 2
5 - 15 sec
Infusion length 3
10 - 20 sec
Teapot method
Quantity / 250ml of water
1
Temperature of infusion
95
Rinse leaves
- 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.
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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Pu Er Sheng 2016 Mengsong
This 200g tea cake, signed with out logo, has been entirely made with leaves from Mengsong Moutain in Bulang Shan.