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Description
Origin: Andong Shan, Lincang Prefecture, Yunnan Province, China Cultivar: Mengku Da Ye Broad Leaf & Da Ye Broad Leaf Elevation: 1600-1800m Harvest: 2007
There are two types of Pu'er tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Sheng Pu'er has an ancient history and has deeply impacted the cultures of China, Mongolia and Tibet. This offering from Andong Mountain is created from mature trees that are close to 100 years old.
Andong Shan reveals an elegant and unctuous depth of vintage character. Initial infusions open up with notes of petrichor and wet slate, a distinctive earthiness and hint of smoke that opens the senses. Middle infusions blossom with hints of eucalyptus and camphor fragrance. All the while, this tea exhibits bold Ba Qi "tea energy." The infusion is tawny yet bright, showing a graceful aging of its tannins while retaining vibrancy and life. The liquor runs smooth across the palate (Hua in Chinese) making it immensely drinkable for nine or more infusions.
Origin
Andong Shan, Lincang Prefecture, Yunnan Province, China
Description
Origin: Andong Shan, Lincang Prefecture, Yunnan Province, China Cultivar: Mengku Da Ye Broad Leaf & Da Ye Broad Leaf Elevation: 1600-1800m Harvest: 2007
There are two types of Pu'er tea: Sheng (raw, green) and Shu (ripe, dark). Both originate from a rustic sun-dried green tea called Shaiqing. Sheng Pu'er has an ancient history and has deeply impacted the cultures of China, Mongolia and Tibet. This offering from Andong Mountain is created from mature trees that are close to 100 years old.
Andong Shan reveals an elegant and unctuous depth of vintage character. Initial infusions open up with notes of petrichor and wet slate, a distinctive earthiness and hint of smoke that opens the senses. Middle infusions blossom with hints of eucalyptus and camphor fragrance. All the while, this tea exhibits bold Ba Qi "tea energy." The infusion is tawny yet bright, showing a graceful aging of its tannins while retaining vibrancy and life. The liquor runs smooth across the palate (Hua in Chinese) making it immensely drinkable for nine or more infusions.
Tasting Notes
Notes of petrichor and wet slate, followed by hints of eucalyptus and camphor fragrance
Ingredients
Pu'er tea
Traditional Preparation
Add 8g tea leaves to a Gaiwan or Gongfu Teapot (per 150ml) Use 200°F water Briefly rinse leaves. Decant and discard this infusion. Add water and infuse for 30 seconds Repeat for another 10+ infusions. Increase the steeping time by 5-10 seconds with each additional infusion.
