This Pu Er sheng (raw) produced at the turn of the millennium was first compressed into 250g bricks before being returned to the state of bulk only a few years ago as their packaging had been damaged by time. At the sight of its leaves as well as when infusing, we can see the passage of the last 20 years of maturation they experienced. Dark brown, they release an amber-colored infusion, with pronounced mineral and woody notes of undergrowth, exotic wood, dry sand and clay, as well as flavors of cardamom pod bark and brown sugar. A tea which is good to drink now but which will gain in value with aging for a good ten years or more.
1 1/2 tsp/250ml
4-5 minutes
98°C
Rinse