D-CN-017

Pu-erh Orchid Fragrance

兰香普洱

Naturally floral aged sheng pu-erh, from Yunnan, China.

Dark tea (post-fermented)

Pu-erh Orchid Fragrance is strongest on finish length, floral and sweetness. Typical tasting words: orchid, honey, camphor, wet stone, peach. Refers to a celebrated aromatic profile in aged raw pu-erh where specific terroir and slow micro-fermentation yield natural orchid-like aromas without additive flowers. Extensively sought after in traditional Taiwanese and Cantonese tea salons as a hallmark of pristine warehouse ageing.

Also known as Lan Xiang Pu-erh, Orchid Scented Pu-erh and Lan Hua Xiang.

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The profile

Taste, 0 to 5

sweetness4bitterness2astringency2umami2brightness2body4smoothness4aroma intensity4finish length5

Flavour families, 0 to 5

floral5fruity2vegetal0marine0nutty1toasty0malty0honey4spicy1woody3earthy3smoky0creamy1citrus0stone fruit2tropical0cocoa0caramel1

Facts

Origin: Yunnan, China
Plant: Camellia sinensis var. assamica
Harvest: spring flush
Elevation: high
Oxidation: 10 to 30%
Roast: unroasted
Leaf: compressed
Price band: premium
Availability: specialist
Ageing: made for ageing
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: withering, then pan-firing, then rolling, then sun-drying, then compression, then natural ageing.

Caffeine

A cup of Pu-erh Orchid Fragrance carries a typical estimate of 45 mg of caffeine, within a range of 30 to 65 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	92 to 96 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6 g	95 to 100 °C	Rinse, then 10 s, 15 s, 15 s, 20 s, 25 s, 35 s

Up to 9 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
meditation
relaxing
after_meal

Pairs with pastry and nuts. Milk: no. Iced: no. Sweetener: no. Good for beginners: yes.