Pu Er and Aged Tea
China

Pu Er Shou 2011 Bulang Shan mini tuocha

Product code: CSTVI-200
Add to my notebook

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
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

Myanmar Pu Er 2012 Guogan

Aged tea made from the leaves trees over 100 years old in the Guo Gan region of Myanmar a region inhabited by minorities of Chinese origin.

Liu Bao Ye Sheng Gu Shu 2002

This tea, a little over 15 years old, was produced according to a historical heritage dating back nearly 1,500 years. Compressed in large baskets of bamboo (sometimes up to 50 kg) it consists of a mixture of leaves and stems blackened by moisture and time. Its sweet and earthy liquor is embellished with rooting aromas of spices (anise) and burnt wood. It also ranks in the family of Liu Bao Binlang Xiang (betel fragrance) because of the character naturally developed by its artisanal production. The finish is surprisingly fresh and sweet. 

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. On the palate, it unfolds slowly and offers vegetal (nettle), fruity and spicy (vanilla) nuances. Long and sweet, its camphor finish plunges us into the heart of a coniferous forest.

Tea Travel Kit | Expedition

For the die-hard tea fan, here is a complete set specifically designed to be carried around.