Pu er Sheng 2019 Yiwu Tong Qing He

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Product code: CSTVI-231

This aged tea from China is made from both spring and autumn plucking from Sheng Tai (an eco-friendly garden). The village of Tong Qing He is part of the Yiwu appellation, a famous mountain among the 6 sacred mountains of the Xishuangbanna.

The mixture of leaves and buds, once moist, emanates fruity, vanilla and camphor aromas. The tea has both a refreshing and warm scope with a full, yet very delicate liquor. The great finesse of the flavours at the beginning, with vegetal (eucalyptus) and fruity (apricot) notes, gives way to a mineral touch at the finish.

The mouth-feel is remarkable.

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Gong Fu Cha Technique
balance Quantity / 150ml of water
3
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 time 1
35 - 45 sec
lined-clock Infusion time 2
30 - 40 sec
lined-clock Infusion time 3
30 - 40 sec
Teapot Method
balance Quantity / 250ml of water
1.5
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 time
3 - 4 min
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
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