This cake is part of the Pu Erh Sheng family, also known as raw Pu Erh. It is made from Mao Cha compressed into naturally fermenting cakes. The leaves harvested at high altitude from the Mangyang mountain in 2018 are from the Da Ye cultivar.
A cake of Pu Erh Sheng, smooth and subtly sweet. Its elegant vegetal, mineral and fruity notes become more complex over several years.
- Yunnan, China
- Tea colour:
- dark tea, Pu Erh Sheng (raw)
- Appearance: a cake of leaves with a few buds. The compression is uniform and not too tight to avoiddamaging the leaves.
- Colour: a blend of green, silver and khaki.
- Scents: dry vegetal, mineral.
- Scents: vegetal (vegetables), cereals (cooked rice), mineral.
- Colour: golden.
- Texture: creamy.
- Flavours: sweet.
- Aromas: vegetal (cooked vegetables), mineral, nuts, fruity finish (apricot).
- Aromatic profile and length in the mouth: mouth: a very rich Pu Erh with a perfectly rounded and thick texture.The aromatic profile is characterised by its freshness, with vegetal and mineral notes, combined with fruity and vanilla-scented notes. This year's Pu Erh is already delicious and could develop even greater complexity. A very elegant tea.
Suggestion of preparation
With the testing: 4 minutes 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.