Pu'erh cooked tea red stamp cake – 357 g – 2006

Origin: Menghai, Yunnan, China

Specificity: Cooked Pu'erh tea cake, 2006 vintage

Packaging: 357 grams, pressed cake in its original packaging

Bouquet: Intense aromas of damp undergrowth, peat, and earth enriched by time, with mineral notes reminiscent of flint. Round and supple on the palate, it is fluid and very pleasant to taste.

Properties: Traditionally appreciated for its warmth, this Pu'erh tea is often consumed after meals to aid digestion. It fits perfectly into a wellness routine focused on a balanced diet and daily vitality.

Dosage: 8 to 12 grams depending on the desired intensity and the number of people.

Preparation: Start by “waking up” the tea with boiling water (100°C) and quickly rinse it twice (2 to 3 seconds).
Then infuse with water at 90°C:

• 1st infusion: 6 seconds

• 2nd: 9 seconds

• Then add 6 seconds to each new infusion

The water must pass through the tea without steeping it for too long. This allows the rich, dark notes to gradually soften, revealing the subtleties of the vintage.

Tone: The liqueur offers a luminous ochre color during the first infusions, then intensifies towards deep, earthy ruby ​​hues, marking the evolution of the tea over the tastings.

Taste: Full-bodied, deep, and bold. This tea is perfect for both your day and evening: both stimulating and soothing. Its monolithic character is balanced by a warm, rounded flavor that lingers on the palate.

Texture: Rich, aromatic, both tannic and supple. It offers a full and satisfying mouthfeel.

Storage: Store in its original packaging. Avoid airtight containers. Store in an environment at room temperature, without strong odors (no incense or tobacco). Ideally, a well-ventilated place, such as a library, is ideal.
Pu'erh teas are teas for aging: they gain complexity over time and have no expiration date.