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The 2010 Loose-Leaf Shu Puer Tea, produced and aged in Yunnan, has a soft and deep profile, characterized by earthy and woody notes accompanied by delicate floral nuances. The liquor, an intense red tending toward brown, offers a sweet, woody aroma and pleasant earthy depth, with a persistent honeysuckle note on the finish. Place of origin Simao, Puer, Yunnan, China. Production The 2010 Loose-Leaf Shu Puer Tea was hand-picked in July 2010 in the Simao area of Yunnan. The raw material comes from mature tea trees and is processed according to the characteristic Shu Puer method. After harvesting, the leaves undergo the initial stages of Puer processing and are then started on accelerated fermentation, during which they are kept under controlled temperature and humidity conditions. The activity of microorganisms naturally present in the raw material contributes to the transformations that give the tea its characteristic soft, deep and earthy profile. At the end of fermentation, the leaves are left to rest and stabilize, thus completing the processing of the Shu Puer. The care devoted to the various stages helps define this tea’s distinctive aromatic character. Brewing method The 2010 Loose-Leaf Shu Puer Tea is usually served Gong Fu style, with Yixing accessories or in a gaiwan. The optimal brewing temperature is approximately 95° C for lower-quality Puers and 85-89° C for a good mature and aged raw Puer. The tea is steeped for 12 to 30 seconds during the first infusions, increasing from 2 to 10 minutes in the final infusions. The prolonged steeping sometimes used in the West can produce dark, bitter and unpleasant infusions. When the traditional Gong Fu method is used, aged Puer can produce many more infusions, with different flavor nuances.
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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