Description

The 2019 Growing Aroma Shu (ripe) Puer Tea is a product carefully selected by Tea Soul to offer a tasting experience and a deeper understanding of the complex category of Puer teas. The gardens from which the leaves of this Shu come are located near the city of Mengzhe, in Menghai County. Numerous Puers come from this area in the far south of Yunnan, in Xishuangbanna Province, thanks to the characteristics of the raw material and the presence of artisans experienced in tea processing. The infusion of the 2019 Growing Aroma Shu (ripe) Puer Tea has an aromatic profile that reflects the care devoted to processing and fermenting the leaves in the Menghai area. From the outset, the taste is clean, without pronounced moist notes associated with the processing method. On the palate, the fermented character of this Puer expresses itself through balsamic and woody notes, accompanied in the aftertaste by a distinct mineral nuance. During tasting, a sweetness reminiscent of certain herbal liqueurs and a fragrant scent of freshly baked bread crumb also emerge. The infusion has a balanced, soft body on the palate, with a slight dry and balsamic note on the finish. Place of origin Mengzhe, Menghai County - Yunnan, China Production After harvesting, the leaves of the 2019 Growing Aroma Shu (ripe) Puer Tea are left to wilt in the sun for a period that varies according to the producer, before undergoing the “kill-green” stage, similar to that used in green tea production. In this case, the leaves are subjected to less intense heating than that normally used for green tea, preserving some of the enzymes involved in the subsequent evolution of the leaves. Once heated, the leaves are collected in large quantities and stacked into large piles. The plant material is then moistened and covered with sheets, creating the conditions needed to start the accelerated fermentation process typical of Shu Puers. During this stage, the producer periodically moves the leaves and controls their moisture, promoting uniform fermentation. This processing can last from 20 to 70 days. Once fermentation is complete, the leaves are spread out and left in contact with the air to finish drying and stabilize the product. At this point, the Puer may optionally be compressed to obtain a shape suitable for transport and subsequent aging. For compression, the leaves are exposed for a few seconds to a strong jet of steam that softens their surface and are then collected in a sack or stocking that determines their shape, usually disk-shaped. To stabilize the structure, the sack is left for several hours under a stone or mechanical press, while the leaves gradually lose the moisture absorbed during steaming. Brewing method for the 2019 Growing Aroma Shu (ripe) Puer Tea We strongly recommend brewing the 2019 Growing Aroma Shu (ripe) Puer Tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan holding approximately 100 ml. Following this preparation, 5.5 grams of leaves can be used for multiple infusions to best experience all the tea’s flavors. After quickly rinsing the leaves with water at 100°C, proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by approximately 10 seconds (10 - 20 - 30…). For a more traditional Western-style preparation, we recommend 3 grams of leaves (approximately 2 teaspoons) in a 150 ml cup with water at 100°C for one and a half minutes. For a better tasting experience, we suggest filtering the infusion as soon as the established steeping time has elapsed. The infusion times we suggest may, however, be slightly adjusted to taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.