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The organic Simao Puer Sheng tea cake has a fresh, smooth and intense aroma and a slightly astringent taste, well balanced by sweet notes. In the cup, this tea has an intense yellow color and a silky body. This organic tea comes from Zhengwan village, in the famous Puer Autonomous Prefecture. Tasting - Appearance and aroma Organic Simao puer sheng tea has medium-to-large leaves in various shades of brown and chestnut, with many silvery-white buds. The infusion is highly aromatic, with notes of cooked fruit, incense, myrrh, camphor and burning wood. The liquor in the cup is golden yellow with rosy highlights, has a silky body and shows slight astringency on the finish. Tasting notes GONG FU CHA The first infusion of organic Simao puer sheng tea is characterized by notes of incense and firewood, followed by sweeter fruit aromas such as baked apple or yellow apple. With the second infusion, the fruity notes intensify and pleasant tangy aromas appear, very well balanced with the sweet notes. Although perceptible, the astringency is minimal and not intrusive. The third and subsequent infusions produce a softer, sweeter liquor, with camphor notes on the finish. WESTERN STYLE The first sip of organic Simao puer sheng tea reveals empyreumatic notes of ash and burning wood, followed by incense notes that leave a refreshing sensation on the palate. The sweetness is well balanced by slight astringency: there are strawberry tree honey notes and fruity green apple aromas, with a slight, pleasant acidity. The finish is balsamic: incense aromas return, with camphor nuances that remain on the tongue for a long time. Place of origin Zhengwan – Puer, China Preparation We strongly recommend infusing organic Simao puer sheng tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, use 4 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 100 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 100 °C, proceed with a first infusion of 10 seconds. Then, keeping the water at the same temperature, continue with multiple infusions, increasing the time by 5 seconds each time (10 – 15 – 20 …). This tea lasts for approximately 5 infusions. For classic Western-style preparation, we recommend 2 grams of leaves (about 1 teaspoon) in a 150ml cup with water at 100 °C, infusing for one and a half minutes. The tea can be strained for greater ease when tasting. The infusion times indicated above are purely indicative, so they can also be adjusted according to personal taste. Store organic Simao puer sheng tea in a cool, dry place away from direct sunlight.
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The organic Simao Puer Sheng tea cake has a fresh, smooth and intense aroma and a slightly astringent taste, well balanced by sweet notes. In the cup, this tea has an intense yellow color and a silky body. This organic tea comes from Zhengwan village, in the famous Puer Autonomous Prefecture. Tasting - Appearance and aroma Organic Simao puer sheng tea has medium-to-large leaves in various shades of brown and chestnut, with many silvery-white buds. The infusion is highly aromatic, with notes of cooked fruit, incense, myrrh, camphor and burning wood. The liquor in the cup is golden yellow with rosy highlights, has a silky body and shows slight astringency on the finish. Tasting notes GONG FU CHA The first infusion of organic Simao puer sheng tea is characterized by notes of incense and firewood, followed by sweeter fruit aromas such as baked apple or yellow apple. With the second infusion, the fruity notes intensify and pleasant tangy aromas appear, very well balanced with the sweet notes. Although perceptible, the astringency is minimal and not intrusive. The third and subsequent infusions produce a softer, sweeter liquor, with camphor notes on the finish. WESTERN STYLE The first sip of organic Simao puer sheng tea reveals empyreumatic notes of ash and burning wood, followed by incense notes that leave a refreshing sensation on the palate. The sweetness is well balanced by slight astringency: there are strawberry tree honey notes and fruity green apple aromas, with a slight, pleasant acidity. The finish is balsamic: incense aromas return, with camphor nuances that remain on the tongue for a long time. Place of origin Zhengwan – Puer, China Preparation We strongly recommend infusing organic Simao puer sheng tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, use 4 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 100 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 100 °C, proceed with a first infusion of 10 seconds. Then, keeping the water at the same temperature, continue with multiple infusions, increasing the time by 5 seconds each time (10 – 15 – 20 …). This tea lasts for approximately 5 infusions. For classic Western-style preparation, we recommend 2 grams of leaves (about 1 teaspoon) in a 150ml cup with water at 100 °C, infusing for one and a half minutes. The tea can be strained for greater ease when tasting. The infusion times indicated above are purely indicative, so they can also be adjusted according to personal taste. Store organic Simao puer sheng tea in a cool, dry place away from direct sunlight.
