The Wild Old Tree Puer Sheng cake is made from wild tea leaves collected in the Lincang area (a district in the southwest of Yunnan) and left to ferment. The tea has a sweet taste and a strong aroma. It is a tea that does not show traces of bitterness; on the contrary, the older it gets, the sweeter and more pleasant it becomes. Place of origin: Lincang, Yunnan, China. Preparation: We highly recommend infusing the Wild Old Tree Puer Sheng tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this method, with 5 grams of leaves, multiple infusions can be made to capture all the flavor nuances of the tea. Heat the water to 90°C: proceed with a brief rinse of the leaves and then 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 8 infusions. For a more classical preparation according to Western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 minutes. For a better tasting experience, we suggest filtering the tea immediately after the infusion time is up. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense flavor. It is recommended to store in a cool, dry place away from direct sunlight.
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The Wild Old Tree Puer Sheng cake is made from wild tea leaves collected in the Lincang area (a district in the southwest of Yunnan) and left to ferment. The tea has a sweet taste and a strong aroma. It is a tea that does not show traces of bitterness; on the contrary, the older it gets, the sweeter and more pleasant it becomes. Place of origin: Lincang, Yunnan, China. Preparation: We highly recommend infusing the Wild Old Tree Puer Sheng tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this method, with 5 grams of leaves, multiple infusions can be made to capture all the flavor nuances of the tea. Heat the water to 90°C: proceed with a brief rinse of the leaves and then 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 8 infusions. For a more classical preparation according to Western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 minutes. For a better tasting experience, we suggest filtering the tea immediately after the infusion time is up. The infusion times we suggest can be slightly modified to your liking to achieve a more or less intense flavor. It is recommended to store in a cool, dry place away from direct sunlight.
