Puer Sheng (Raw) GABA GAPU Grade R Tea 50gr

Description

These fragrant leaves of Puer Sheng GABA GAPU Grade R tea, from the Ruby 18 cultivar, undergo a special process that combines GABA techniques with those used to produce puer sheng, creating a flavor rarely found in tea. This tea offers a little sensory journey: its initially tart flavor, reminiscent of red berries, gradually transforms into sweet notes on the palate, with the characteristic liveliness of puer tea. Tasting – Appearance and aroma The large rolled leaves are dark brown and black, with copper-colored tips and a rather irregular shape. Once infused, they release a sweet, fruity aroma with sugary notes and hints of fragrant wood. The liquor is amber-orange in color, and full-bodied on the palate, with a good balance of flavors. The sweet notes are perfectly balanced by the slight astringency typical of puer sheng and the more intense aromas of forest wood. Tasting Notes GONG FU CHA The first infusion produces 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: we notice a woody note with a slight, yet pleasant and well-balanced, bitter aftertaste. It is with the third infusion and those that follow that pronounced notes of red berries such as raspberries and blackberries emerge, combining sweet and slightly tart aromas in an interesting finish that leaves the mouth feeling clean. WESTERN STYLE At first, this tea offers a moderately sweet fruity note: the aromas of blackberries and red berries, slightly astringent, then develop into sweeter notes of candied fruit and caramelized figs. Only later do you notice a slight woody note at the back of the tongue, not at all overpowering and also evolving. The finish returns to bittersweet, with notes of chestnut honey and a good, lingering fruitiness. Place of origin Myanmar Preparation We highly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding about 150 ml. With this method, 5 grams of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea’s flavor nuances. Heat the water to 90°C and make the first infusion for 15 seconds. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 - 20 - 25…). This tea can be infused about 9 times. For a more classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C, infused for 3 minutes. For the best tasting experience, we suggest straining the tea as soon as the infusion time is complete. You can slightly adjust our suggested infusion times to your preference for a stronger or milder flavor. Store in a cool, dry place away from direct sunlight.