The Organic Puer Sheng Simao Tea Cake has a fresh, smooth and intense aroma and a slightly astringent taste, but well balanced by sweet notes. In the cup, this tea has an intense yellow color and a silky body. This organic tea comes from the village of Zhengwan, in the famous autonomous province of Puer. Tasting - Sight and smell: the organic Simao puer sheng tea has medium-large leaves with various shades of brown and chestnut and many silver-white buds. The infusion is very aromatic: there are notes of cooked fruit, incense, myrrh, camphor and burnt wood. The liquor in the cup is golden yellow with pinkish reflections, has a silky body and presents a slight astringency at the finish. GONG FU CHA Tasting Notes: the first infusion of organic Simao puer sheng tea is characterized by notes of incense and firewood, followed by sweeter hints of fruit, such as baked apple or yellow apple. With the second infusion, the fruity notes become more pronounced and sour notes appear, very well balanced with the sweet hints. The astringency, although perceptible, is minimal and not bothersome. The third infusion and the following ones result in a smoother and sweeter liquor, with camphor notes at the finish. WESTERN STYLE: a first sip of organic Simao puer sheng tea reveals empyreumatic notes of ash and burnt wood, followed by notes of incense that leave a pleasant feeling of freshness on the palate. The sweetness is well balanced by the slight astringency: there are notes of strawberry tree honey and fruity hints of green apple, with a slight and pleasant acidity. The persistence is balsamic: incense hints return with camphor notes that remain on the tongue for a long time. Place of origin: Zhengwan, Puer, China. Preparation: we strongly recommend infusing the organic Simao puer sheng tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 4 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100 °C, proceed with a first infusion of 10 seconds and 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 has a longevity of about 5 infusions. For a classic Western-style preparation, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 100 °C for an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting, and the infusion times indicated above are purely indicative, so you can also adjust according to your personal taste. It is recommended to store the organic Simao puer sheng tea in a cool, dry place away from direct sunlight.
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The Organic Puer Sheng Simao Tea Cake has a fresh, smooth and intense aroma and a slightly astringent taste, but well balanced by sweet notes. In the cup, this tea has an intense yellow color and a silky body. This organic tea comes from the village of Zhengwan, in the famous autonomous province of Puer. Tasting - Sight and smell: the organic Simao puer sheng tea has medium-large leaves with various shades of brown and chestnut and many silver-white buds. The infusion is very aromatic: there are notes of cooked fruit, incense, myrrh, camphor and burnt wood. The liquor in the cup is golden yellow with pinkish reflections, has a silky body and presents a slight astringency at the finish. GONG FU CHA Tasting Notes: the first infusion of organic Simao puer sheng tea is characterized by notes of incense and firewood, followed by sweeter hints of fruit, such as baked apple or yellow apple. With the second infusion, the fruity notes become more pronounced and sour notes appear, very well balanced with the sweet hints. The astringency, although perceptible, is minimal and not bothersome. The third infusion and the following ones result in a smoother and sweeter liquor, with camphor notes at the finish. WESTERN STYLE: a first sip of organic Simao puer sheng tea reveals empyreumatic notes of ash and burnt wood, followed by notes of incense that leave a pleasant feeling of freshness on the palate. The sweetness is well balanced by the slight astringency: there are notes of strawberry tree honey and fruity hints of green apple, with a slight and pleasant acidity. The persistence is balsamic: incense hints return with camphor notes that remain on the tongue for a long time. Place of origin: Zhengwan, Puer, China. Preparation: we strongly recommend infusing the organic Simao puer sheng tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 4 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 100 °C, proceed with a first infusion of 10 seconds and 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 has a longevity of about 5 infusions. For a classic Western-style preparation, we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 100 °C for an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting, and the infusion times indicated above are purely indicative, so you can also adjust according to your personal taste. It is recommended to store the organic Simao puer sheng tea in a cool, dry place away from direct sunlight.
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