“This is my first sheng pu-erh. Sheng being the “raw” pu-erh, rather than “fermented” style. The dry leaf has almost no odor, but there is a faint dark chocolate present. The wet leaf is extremely...” Read full tasting note
This Pu Er from wild tea bushes is compressed in the stems of a specially selected, aromatic bamboo by the native Lahu people. The copper liquor reveals unusual aromas and flavours: woody and camphorous eucalyptus notes; resin and fresh wood meet with aromatics like thyme, tarragon, and pepper.
Quantity of leaf / 250ml of water 1 tea spoon
Infusion Time 3-4 minutes
Infusion temperature 95 °C
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