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Produced and matured in Yunnan, the 2010 loose-leaf Puer Shu tea has a smooth, deep profile, characterized by earthy and woody notes accompanied by delicate floral nuances. The liquor, deep 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 Puer Shu 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 Puer Shu method. After harvesting, the leaves undergo the initial stages of Puer processing and are then subjected to 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 smooth, deep and earthy profile. At the end of fermentation, the leaves are left to rest and stabilize, thus completing the processing of Puer Shu. The care devoted to the various stages helps define this tea’s distinctive aromatic character. Infusion method: the 2010 loose-leaf Puer Shu is usually served in the Gong Fu style, with Yixing accessories or a gaiwan. The optimal infusion temperature is about 95 °C for lower-quality Puer and 85–89 °C for a good mature and aged raw Puer. The tea is steeped for 12–30 seconds during the first infusions, increasing from 2 to 10 minutes during the final infusions. The prolonged steeping sometimes used in the West may produce dark, bitter and unpleasant infusions. When the traditional Gong Fu method is used, aged Puer can produce many more infusions, with different nuances of flavor.
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Produced and matured in Yunnan, the 2010 loose-leaf Puer Shu tea has a smooth, deep profile, characterized by earthy and woody notes accompanied by delicate floral nuances. The liquor, deep 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 Puer Shu 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 Puer Shu method. After harvesting, the leaves undergo the initial stages of Puer processing and are then subjected to 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 smooth, deep and earthy profile. At the end of fermentation, the leaves are left to rest and stabilize, thus completing the processing of Puer Shu. The care devoted to the various stages helps define this tea’s distinctive aromatic character. Infusion method: the 2010 loose-leaf Puer Shu is usually served in the Gong Fu style, with Yixing accessories or a gaiwan. The optimal infusion temperature is about 95 °C for lower-quality Puer and 85–89 °C for a good mature and aged raw Puer. The tea is steeped for 12–30 seconds during the first infusions, increasing from 2 to 10 minutes during the final infusions. The prolonged steeping sometimes used in the West may produce dark, bitter and unpleasant infusions. When the traditional Gong Fu method is used, aged Puer can produce many more infusions, with different nuances of flavor.
