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Infusion Time 5'
Quantity 6 g / 30 cl
Temperature of infusion 90°C - 195°F
Time of the day Evening, All day long
The Pu Erh is harvested in the mountains, and reveals powerful woody fragrances. Its high-altitude cultivation promotes intense and complex notes.
The Mengku Da Ye tea bushes from which it is made grow at an altitude of over 2000 metres on Qianren mountain in the Lincang. A Spring harvest and a refined grade known as Te Ji in Chinese ('exceptional grade').
This organic dark tea is part of the Pu Erh Shu family: an accelerated fermentation process is used for this tea (unlike Pu Erh Sheng which develops slowly). Traditional Chinese medicine ascribes several qualities to dark tea: stimulating digestion, cleansing the body and clearing the effects of alcohol. This tea can be enjoyed as often as you like!
In order to bring out all the aromatic complexity of this tea, we recommend multiple infusions using the traditional Chinese Gong Fu Cha method.
Colour: dark brown
Texture: powdered
Flavour: sweet, with a subtle bitterness which gives the fragrances a long finish
Notes: humus, mushroom, dried wood, mineral
With the teapot or the tasting set: 5 minutes in water heated to 195°F.
With the Gong Fu Cha: infusions during 30-40 seconds.
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