This Pu Er sheng (raw) has a great maturing degree with its nearly 20 years of age. Its large light brown leaves give off a rich bouquet of mineral notes as well as certain vegetable subtleties. Generous, round, full and silky, its dark vermilion liquor exudes aromas that transport us to the countryside after a summer rain that combines notes of sphagnum moss, rotting wood, cedar, red beetroot as well as a nice saline tip. Although tasty, its infusion is sweet, digest and comforting.
1 1/2 tsp/250ml 4-5 minutes 98°C Rinse