Notes of camphor, dried fruits and a light earthiness.
Lincang, Yunnan province, China.
Unlike all other teas, Pu-Erh is aged, going through a natural fermentation process before the tea is dried. Our 2012 Lincang was picked in the spring from 40 year old tea trees and aged in a dry warehouse in southwestern Yunnan giving it a roundness in body and long lingering finish.
Per cup: 1 tsp 100°C 3 minutes
Can be infused up to 12 times with shorter steeps.
Our preferred method for Pu-Erh is gong fu style, using more leaf and shorter steep times of 20 seconds.
200 brews per pack | £0.05 per brew
Our 2012 Lincang First Grade Ripe Pu Erh Tea hails from Mengku town, located just south of the city of Lincang. With an average altitude of 1450 meters above sea level, the area spans altitudes reaching from 450 to 3500 meters. Pu-erh produciton has been a long tradition of the Lincang area and the province is home to a 3200 year old tea tree that is considered the world's oldest tea tree.
For this particular grade of Pu-erh, only the uppermost leaves and tender golden buds of the large leafed tea tree variety, native to the Lincang area, are selected. They are handpicked and then "ripened" to a medium degree of fermentation through the “pile fermentation” method by periodically mixing or "repiling" the tea at controlled storage conditions. The tea is then stored at optimal conditions for further ripening or ageing.
The transparent dark red tea liquor of our 2012 First Grade Lincang Ripe Pu Erh Tea has a thick, very soft and smooth taste, characterized by the sweetness of dried fruit such as figs, dates and plums and accompanied by a pleasant and light leather aroma that is typical for quality ripened Pu Erh teas.
As with other ripe Pu-Erh: the older a ripe Pu Erh tea, the better it gets. When stored this tea will increase in complexity and begin to mellow out of the years.
Notes of camphor, dried mushrooms and a light earthiness. Origin: Menghai County, Yunnan province, China. Introduction: Unlike all other teas, Pu-Erh is aged going through a natural fermentation process before the tea...
Notes of stone fruit, dried dates and a light earthiness. Origin: Menghai County, Yunnan province, China. Introduction: During the cooked Pu-Erh oxidation process some of the tea leaves will attach to one...
Notes of camphor, malt and a light earthiness. Origin: Menghai County, Yunnan province, China. Introduction: Unlike all other teas, Pu-Erh is aged going through a natural fermentation process before the tea is...