A delicious Pu Er from the town of Lin Cang (Yunnan province), with a round, thick liquor.
Its sweet, umami and slightly acidic flavour gives this tea a lovely freshness. Animal qualities to start, followed by undergrowth and mineral notes, becoming smoother, with mushroom and liquorice.
An interesting length, sustained by undergrowth and mineral notes.
- Colour: glossy liquor, dark brown with dark hints.
- Texture: very round and thick, with a slight astringency that gives the tea a good presence.
- Flavours: Sweet and umami, with a touch of acidity. Animal aromas with lots of earthy, undergrowth notes. A mineral attack that turns much smoother and milder, with mushrooms and hints of liquorice that give it a sweeter flavour. Very round and a clear difference between the initial animal, earthy qualities and the later notes, which are much smoother, with mushroom and liquorice. The mineral, animal and undergrowth notes return and linger at the finish.
Suggestion of preparation
With the tasting set: 4'- 5' minutes in water heated to 95°C.
With the Gong Fu Cha (teapot/Gaiwan): 5 infusions during 30-40 secondes.