Since it has been compressed into a pancake, this Pu Er is over twenty years old and it releases aromas that we find more often in young Pu Er Sheng because it's compressed into a cake. This liqueur will make you discover very particular aromas of vanilla, apricot, dried fruit, bitter almond and new leather. Its naturally sweet persistence accompanies a delicate bitterness that awakens the taste buds. This Pu Er cake can be kept for years and it will evolve to notes more animal and mineral.
1 1/2 tsp/250ml 4-5 minutes 98°C Rinse