rock sugar – rose – saline

This raw pu’er is a wonderful example of a tea equally interesting for beginners, as well as more experienced sheng drinkers.

It’s a clean tea with a gentle flavour profile where minerality and sweetness are particularly interesting. Saline notes add to the mineral depth and compliment a pleasant and mild astringency, while notes of rose and rock sugar add playfulness – reminding us of rose Turkish delight.

The infusion is golden and gets deeper with every steeping. The taste evolves as well, with light mushroom cap and subtle cedar notes coming into play, as well as a hint of fresh camphor in later steepings, with the flowery sweetness remaining throughout.

An energising tea which helps us to focus, with deep minerality and a long-lasting, sweet aftertaste. S-S-S-Sip it! … and don’t forget to pick up one of our limited edition Rattlesnakepu’er caps in black and hot pink!

Brewing:

Use a gaiwan or small teapot for best results. Break off around 6g of tea per 150ml of water, then brew with hot water (90-95C). Steep 10-20 seconds for the first infusion, then gradually increase the time for the next infusions.

100g or 8g

location Kuashan, Lincang, Yunnan, China
variety Camellia sinensis var. Assamica
cultivationseveral meter high trees (Dashu)
harvestApril 2024

multiple-steeping
water 95/100ml
tea 5g
15s/25s/35s/+
single-steeping
water 95/450ml
tea 6g
3-4m