No. 601 Vintage Lotus

Tea type
Pu'erh Tea
Pu Erh Tea
Dust, Licorice, Mint, Spicy, Sweet, Autumn Leaf Pile, Chocolate, Hazelnut, Mushrooms
Sold in
Loose Leaf
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Edit tea info Last updated by Cameron B.
Average preparation
205 °F / 96 °C 0 min, 30 sec 4 oz / 110 ml

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From Paper & Tea

Earthy, fermented pu-erh tea with licorice and dark chocolate notes
licorice, earthy, chocolate, damp leaves

Yunnan, China

No. Infusions 5
Amount (tsp. / ml) 2 / 250
Temperature 95-100 °C

Due to its post-oxidative micro-fermentation process, a real pu-erh, like a good wine, only gets better with age. The dark cup of our 12-year vintage delights even after many brewings with earthy tones of licorice, dark chocolate and damp leaves. A perfect after-dinner companion.

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 digestive relief this tea can provide after a bountiful feast. Its deeply aromatic taste is due to a natural, post-oxidation ripening process (known as fermentation) that involves the collective efforts of countless beneficial micro-bacteria. As for the 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 to boiling) water over the leaves again and again, each time allowing the tea to steep for as long as you wish. Using shorter steeping times you can easily re-infuse a high-quality pu-erh, like our Vintage Lotus, 8 times.

licorice, earthy, chocolate, damp leaves
Pu-erh tea
EU Standard

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1 Tasting Note

1443 tasting notes

Paper & Tea 2022 Advent Day 15: Vintage Lotus

Well, I am not generally a fan of pu’erh, unless the tea itself is perfectly hidden. Alas, it is not here and thus, this was dumped.

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