2006 Aged Ripe Camphor Pu erh Tea - 陈年樟香普洱茶

Aged pu erh tea is unique in many aspects, the ageing and maturing is another unique nature of the pu erh tea due to their post fermentation characteristics. These teas becomes increasingly aromatic thus develop certain aged aromas such as “Camphor” 樟香, “Orchid” 兰香, “Ginseng” 参香, “Longyan” 桂圆香, “Lotus” 荷香. Also the smooth and mellow textures are developed.

2006 Aged Ripe Camphor Pu erh Tea 
陈年樟香普洱茶

Origin: Yunnan Province, China
Aroma: Notes of Camphor
Colour: Bright Deep Red

Description
This 16 years of aged loose leaf ripe pu erh tea is from Menghai region, the tea leaves have the content of rich mineral and particularly coarse overall. Being such a long time of fermentation, the dry leaves are dark and a bit of colour variation throughout given the tea an unique strong earthy and woody flavour that perfectly described as "Aged Taste". This tea is smooth with thick mouthfeel and taste mellow.

Brewing Tips
Water Temperature: 95°c - 100°c
Ratio of Tea Leaf &Water: 1.5g to 30ml
Steeping: 
1-2 (20-25 sec)
3 (30-35 sec)
4-6 (35-40 sec)
7-9 (45-60 sec)

Infusion: 7 to 9 times

Storage Recommended: Keep in air-tight container in a dry cool place, away from direct sunlight.
Expiry Date: The aged the better.