Pu Er and Aged Tea
China

Pu Er Sheng 2015 Nanhua

Product code: CSTVI-93
Add to my notebook

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
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
10 - 20 sec
lined-clock Infusion length 2
5 - 15 sec
lined-clock Infusion length 3
10 - 20 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 To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal

Our tea advisors also recommend

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 Sheng 2016 Mengsong

This 200g tea cake, signed with out logo, has been entirely made with leaves from Mengsong Moutain in Bulang Shan.