Vietnam Pu er 2010 Sung Do

Try this tea first
Product code: CSTVI-260

This post fermented tea from Vietnam has been aged since 2010. The controlled fermentation process of the leaves, using heat and humidity, give a style of aged teas known as “Shou” in China. As the chemistry of the tea changes with the naturally activity of environmental bacterias, it develops round, earthy, low-tannin liquors.

In this version, the long, twisted leaves with numerous buds give off vegetable fragrances of beetroot and roots. The liqueur is soft and silky, and coats the palate with earthy notes.

Ideal for an introduction to this lesser known tea family.

  • Producer: Coop Sung Do
  • Altitude: 1500m
  • Date of harvest: November 12, 2010
Try this tea first
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
Gaiwan technique
balance Quantity / 150ml of water
2
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
15 - 30 sec
lined-clock Infusion length 2
15 - 30 sec
lined-clock Infusion length 3
25 - 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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