The sweet, intense vanilla note of this tea makes way for delicate notes of wood and spices. An ideal introduction to Pu Erh.
Yunnan is home to the forests where the first tea bushes grew, bordering Laos and Myanmar.
Situated at an altitude of 1,300 metres on Da Chao mountain, Mr Gui’s farm is a plantation of some 370 acres that specialises in producing all types of Pu Erh.
There are five stages in the manufacture of these cooked Pu Erh teas:
- After harvesting, the leaves are cooled, then withered in the sun.
- Next, they are rolled, which gives the leaves a particular shape.
- The leaves are then dried.
- The final stage consists of covering the dried leaves, which are spread out in a thick layer andsprinkled with water, with a canvas sheet in a hot, humid room.
- Yunnan, China
- Tea colour:
- Pu Erh Shu (cooked)
- Appearance: an attractive plucking with plenty of buds
- Colour: brown
- Scents: cellar, vanilla, a hint of spice
- Scents: wet earth, wood (wet wood), vanilla (pod), a hint of spice (cinnamon)
- Colour: mahogany
- Texture: silky
- Flavours: sweet
- Aromas: an intense vanilla note, wood (wet wood), cellar, a hint of spice (liquorice, cinnamon)
- Aromatic profile and length in the mouth: sweet, vanilla notes to start, followed by notes of wood andcellar, with spicy hints sustained by the sweet flavour
Suggestion of preparation
With the tasting set: 4 minutes in water heated to 90°C
With the Gong Fu Cha: short infusions (15 seconds to 2') repeated 6 to 7 times in water heated to 90°C
In a small zhong: short infusions (15 to 45 seconds) repeated 7 to 8 times in water heated to 90°C
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.