PU005 Camphor Scent 2016 Puerh Shu

Camphor (Zhang Xiang) is one of the most appreciated aromas in the world of puerh. It is a particularly noble maturation aroma that begins to appear and gradually gains complexity after about ten years, and which forms a key part of the richness of aged puerh teas. Therefore, camphor is frequently mentioned in the world of puerh, and it is common to see "Zhang Xiang" written on tea wrappers. However, while it is a classic aroma in aged teas, such notes are rarely found in young puerh, and even less so in shu cha, as contrary to a common misconception, this is not an accelerated version of natural aging, it just develops its own distinctive aromatic universe.

This cake comes from a special batch, labeled "Private Tea Collection - Camphor Scent" produced in 2016 by a small producer based in Kunming.
It is an exceptional tea, both for its aromatic profile and its camphor notes, but above all for its remarkable overall aromatic quality. The fermentation is light and old, as was common before the 2010s.
The dominant character is a perfect blend of minerals and camphor, immediately evoking the world of aged sheng puerh.

Tasting:

Notes: Incense, old wood, and vanilla. The mouthfeel is smooth and light, with a very fine texture, giving the tea an excellent presence.

We recommend preparing it with a gaiwan or small clay teapot: Add approximately 3 to 5 g of tea into 100 to 150 ml of hot water at 100 °C

Steeping times: 40 sec, 15 sec, 15 sec, 15 sec, 30 sec, etc.

Pu-erh tea only begins to develop its full flavor from the third infusion onwards, so be sure to persevere until the end and take your time to enjoy it.