These fragrant GABA Grade R Puer Sheng tea leaves, sourced from the Ruby 18 cultivar, feature a special processing method that combines GABA techniques with traditional puer sheng production to create a rare taste in tea. This tea provides a small sensory journey: the flavor initially more sour, reminiscent of red fruits, gradually transforms into sweet notes on the palate, showcasing the liveliness typical of puer tea. The large rolled leaves of GABA Grade R Puer Sheng tea are dark brown and black in color, with coppery tips and a rather irregular shape. Once infused, they release a sweet fruity aroma, with sugary hints and some notes of fragrant wood. The liquor is amber orange in color and reveals a full-bodied flavor, with a good balance in taste. The sweet notes are perfectly balanced by the mild astringency typical of puer sheng and the more intense hints of forest wood. The first infusion of GABA Grade R Puer Sheng tea yields a liquor with delicate notes of candied fruit, dried figs, and raisins. With a second infusion, the character of this tea changes and becomes more intense: a woody note emerges, bringing with it a slight bitter aftertaste, yet still pleasant and well balanced. It is with the third infusion and those following that pronounced notes of red fruits like raspberries and blackberries emerge, combining sweet and slightly sour hints in an interesting finish that leaves a clean sensation in the mouth. At first, this GABA Grade R Puer Sheng tea presents a medium sweet fruity note: the hints of blackberries and red fruits, slightly astringent, then evolve into sweeter notes of candied fruit and caramelized figs. Only later does a subtle woody note become noticeable on the back of the tongue, which is not at all overwhelming and also evolving. The finish returns sweet-bitter, with notes of chestnut honey and a good fruity persistence. Place of origin: Myanmar. We strongly recommend infusing this GABA Grade R Puer Sheng tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding about 150 ml. Following this preparation, with 5 grams of leaves, you can make multiple infusions to best capture all the flavor nuances of the tea. Heat the water to 90°C and proceed with a first infusion of 15 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 - 20 - 25…). This tea has a longevity of about 9 infusions. For a more classic preparation according to Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the tea immediately after the infusion time is completed. The times we suggest can be slightly modified to your preference for a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
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These fragrant GABA Grade R Puer Sheng tea leaves, sourced from the Ruby 18 cultivar, feature a special processing method that combines GABA techniques with traditional puer sheng production to create a rare taste in tea. This tea provides a small sensory journey: the flavor initially more sour, reminiscent of red fruits, gradually transforms into sweet notes on the palate, showcasing the liveliness typical of puer tea. The large rolled leaves of GABA Grade R Puer Sheng tea are dark brown and black in color, with coppery tips and a rather irregular shape. Once infused, they release a sweet fruity aroma, with sugary hints and some notes of fragrant wood. The liquor is amber orange in color and reveals a full-bodied flavor, with a good balance in taste. The sweet notes are perfectly balanced by the mild astringency typical of puer sheng and the more intense hints of forest wood. The first infusion of GABA Grade R Puer Sheng tea yields a liquor with delicate notes of candied fruit, dried figs, and raisins. With a second infusion, the character of this tea changes and becomes more intense: a woody note emerges, bringing with it a slight bitter aftertaste, yet still pleasant and well balanced. It is with the third infusion and those following that pronounced notes of red fruits like raspberries and blackberries emerge, combining sweet and slightly sour hints in an interesting finish that leaves a clean sensation in the mouth. At first, this GABA Grade R Puer Sheng tea presents a medium sweet fruity note: the hints of blackberries and red fruits, slightly astringent, then evolve into sweeter notes of candied fruit and caramelized figs. Only later does a subtle woody note become noticeable on the back of the tongue, which is not at all overwhelming and also evolving. The finish returns sweet-bitter, with notes of chestnut honey and a good fruity persistence. Place of origin: Myanmar. We strongly recommend infusing this GABA Grade R Puer Sheng tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding about 150 ml. Following this preparation, with 5 grams of leaves, you can make multiple infusions to best capture all the flavor nuances of the tea. Heat the water to 90°C and proceed with a first infusion of 15 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 - 20 - 25…). This tea has a longevity of about 9 infusions. For a more classic preparation according to Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the tea immediately after the infusion time is completed. The times we suggest can be slightly modified to your preference for a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
