April 4, 2024
Thai Pu Er 2007 Doi Wawee
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Product code:
CSTVI-272
From the mature tea bushes of Thailand's Wawee Mountain, this aged tea has significant ageing potential due to the old-fashioned transformation process used. A specific cultivation technique of the region is the heavy pruning of the plants every year. This typically Thai method influences many aspects of the resulting flavour characteristics of the tea.
The infusion has a beautiful bright orange liquor, smooth and balanced, with sweet aromas of fresh mushrooms. The warm, mineral scent suggests a mature, comforting tea. It has a lively and full attack, but has lost none of its intensity with age. Aromas of fragrant wood and light accents of dried apricots gently accompany you to a long, slight camphor finish, typical to this style of tea.
Its vitality makes it an excellent companion for study or reading.
- Cultivar: Da Ye
- Altitude: 900m
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Gaiwan Technique
Quantity / 150ml 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 time 1
20 - 30 sec
Infusion time 2
5 - 10 sec
Infusion time 3
20 - 30 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 time
3 - 4 min
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
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