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 Shou 2011 Bulang Shan mini tuocha
Try this tea first
Product code:
CSTVI-200
Pressed into small 5 gram nests (tuo) For easy preparation, this PuEr harvested in 2011 around the Bulang mountains was produced and stored in Menghai by Vesper Chan. This ideal portion for brewing in teapot, gaiwan, or in your favorite mug at the office, makes this tea perfect for lovers of simplicity.
In true Shou style Pu er, the Bulang Shan 2011 brings forth moist earth, fresh tobacco and ripe fruit aromas (prunes, raisins) typical of this style. Sweet and mineral at first, it expands into a warm and long finish, void of any bitterness.
- Altitude: 1300m
Try this tea first
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
Gong fu cha technique
Quantity / 150ml of water
2
Temperature of infusion
0
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
20 - 35 sec
Infusion length 2
15 - 30 sec
Infusion length 3
20 - 35 sec
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
Similar Aromatic Profiles
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