The leaves of this tea are purple before infusion due to their high concentration of anthocyanins. They quickly become green on contact of hot water. Then, they release very particular aromas of blueberries, green grapes, camphor and verbena. Its naturally sweet persistence followed by a delicate acidity that awakens the taste buds. This Pu Er cake can be kept for years and it will evolve to more animal and mineral notes. A surprising tea!
1 1/2 tsp/250ml 4-5 minutes 95°C Rinse