Pu Er and Aged Tea
Thailand

Thai Pu Er Sheng 2008 Hong Tai Chang

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Product code: CSTVI-267
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A great addition to our aged tea menu this 357g cake is from a more obscure terroir in Thailand, compressed using ancient traditions of China.

Just as the other neighboring countries of southern Yunnan (Laos, Burma, Vietnam), Thailand has a long history associated with the production of this style of tea. This 2008 Hong Tai Chang is a tea well worthy of attention, selected for its flavour profile, its aging potential, as well as its cultural interest.

After rinsing the leaves unfold expressing soft aromas of vanilla, leather and dried fruit. The liquor, lively and full, is supported by aromatic nuances of olive and red fruit.

A long and sweet floral finish completes the finesse and lightness of this very promising tea.

  • Cultivar: Da Ye
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Gaiwan technique
balance Quantity / 150ml 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 1
25 - 40 sec
lined-clock Infusion length 2
10 - 25 sec
lined-clock Infusion length 3
15 - 30 sec
Teapot method
balance Quantity / 250ml of water
1
thermometer Temperature of infusion
0
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

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