March 30, 2023
Vietnam Pu er 1980's no 111
Product code:
CSTVI-253
This is a small, precious batch of leaves picked and processed in Vietnam over 40 years ago, and aged in China with traditional Chinese Pu er storage techniques. The gentle ageing process gives us access to a rare product sought after by the world's greatest connoisseurs.
The long infused leaves give off refined aromas of earth and smoke. The rapid attack of the liquor fills the mouth with mineral flavours and a delicate taste of tanned leather, giving way to a camphor effect often found in this family of teas.
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 length 1
30 - 45 sec
Infusion length 2
20 - 35 sec
Infusion length 3
45 - 60 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 length
3 - 4 min
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
Similar Aromatic Profiles
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