Vintage Lotus N°601
Vintage Lotus N°601
Vintage Lotus N°601

Vintage Lotus - N°601

€ 27,00


incl. VAT plus shipping € 450,00/kg
incl. VAT

€ 27

€ 450/kg
Earthy•Licorice•Black currant
A Shou Pu-erh, fermented tea with a deep earthy flavour
Select Variant: Caddy - 60g brews 30 cups

Quantity

Only few available, delivery 1-3 days within EU

The term is ripe. Thanks to the help of micro-culture, a fermentation process has given our Vintage Lotus pu erh rise to earthy tones of mineral-rich garden soil and autumn leaves with the sweetness of licorice and dark forest berries.

Ingredients

Chinese pu-erh tea* (*certified organic)

Preparation
Quantity Temperature Time
2 tsp / 250 ml 100.0° C 1 infusion 2 min.
2 infusion 2 ½ min.

Background Knowledge

To be quite frank: Pu-erh is definitely an acquired taste. That said, you’ll never again want to do without once you’ve experienced the deeply aromatic and earthy flavors of this ripened tea. It is thanks to a controlled biological process, known as fermentation that involves the collective efforts of countless beneficial microbacteria upon the 2014 harvest of leaves from the famous Chinese tea province of Yunnan. As for brewing, one thing’s really important in order to fully enjoy a proper pu-erh experience: give ‘em a rinse! Just rinse the dry leaves with boiling water, and gone is any dust or natural residue. Prepared this way, just pour hot (near boiling) water over the leaves, again and again, each time allowing the tea to steep according to your taste preference. You can easily infuse up to five times a flavor-full cup.

Tasting Notes

earthy, licorice, black currant

Ingredients

Chinese pu-erh tea* (*certified organic)

Preparation

Quantity Temperature Time
2 tsp / 250 ml 100° C 1 infusion 2 min.
2 infusion 2 ½ min.

Background Knowledge

To be quite frank: Pu-erh is definitely an acquired taste. That said, you’ll never again want to do without once you’ve experienced the deeply aromatic and earthy flavors of this ripened tea. It is thanks to a controlled biological process, known as fermentation that involves the collective efforts of countless beneficial microbacteria upon the 2014 harvest of leaves from the famous Chinese tea province of Yunnan. As for brewing, one thing’s really important in order to fully enjoy a proper pu-erh experience: give ‘em a rinse! Just rinse the dry leaves with boiling water, and gone is any dust or natural residue. Prepared this way, just pour hot (near boiling) water over the leaves, again and again, each time allowing the tea to steep according to your taste preference. You can easily infuse up to five times a flavor-full cup.


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