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Ba Ka Nan Puer Sheng Tea can easily be divided into small single-dose segments for practical and simple preparation. It is a Puer Sheng, or “raw” tea, characterized by natural evolution and aging over time: during this process, the tea’s aromatic profile can change and develop new nuances. This tea consists of pressed leaves from the mountainous area around Menghai, in southern Yunnan. Tasting – Appearance and aroma Ba Ka Nan puer sheng tea comes as a tablet divided into very compact squares, made from whole leaves in dark green and anthracite gray, mixed with numerous beige and silver buds covered in soft pekoe. When infused, the wet leaves release sweet, almost caramel-like aromas, with notes of quince and pear nectar, and a background empyreumatic scent reminiscent of burning dry wood. The liquor is transparent and pale yellow, tending toward pink in the first infusions, then becoming warmer and brighter, golden-orange, in later infusions. GONG FU CHA Tasting Notes The first infusion of Ba Ka Nan puer sheng tea has subtle notes of leather and bark, with a soft body that envelops the palate. With subsequent infusions it gains character, bringing out interesting aromas reminiscent of goat’s milk, which then develop into notes of resin, ripe pear and wildflowers: a truly remarkable evolution. In the final infusions the tea is fragrant and fruity, with aromatic notes of fresh mountain herbs and slight bitterness. The persistence is long, both fruity and herbal. A tea to discover in a gaiwan, nuance after nuance, which withstands many infusions and gives its best around the third and fourth extraction. Place of origin: Menghai, Yunnan, China Preparation We strongly recommend infusing Ba Ka Nan puer Sheng tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to appreciate all the tea’s flavor nuances. Heat the water to 90 °C: briefly rinse the leaves, then make a first infusion of 15 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15–20–25…). This tea lasts for approximately 8 infusions. For a more classic Western-style preparation, use 2.5 grams of leaves in a 200 ml cup with water at 90 °C for 2 minutes. For the best tasting experience, we suggest filtering the tea as soon as the infusion time is complete. The suggested infusion times may be slightly adjusted to obtain a more or less intense taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
Ba Ka Nan Puer Sheng Tea can easily be divided into small single-dose segments for practical and simple preparation. It is a Puer Sheng, or “raw” tea, characterized by natural evolution and aging over time: during this process, the tea’s aromatic profile can change and develop new nuances. This tea consists of pressed leaves from the mountainous area around Menghai, in southern Yunnan. Tasting – Appearance and aroma Ba Ka Nan puer sheng tea comes as a tablet divided into very compact squares, made from whole leaves in dark green and anthracite gray, mixed with numerous beige and silver buds covered in soft pekoe. When infused, the wet leaves release sweet, almost caramel-like aromas, with notes of quince and pear nectar, and a background empyreumatic scent reminiscent of burning dry wood. The liquor is transparent and pale yellow, tending toward pink in the first infusions, then becoming warmer and brighter, golden-orange, in later infusions. GONG FU CHA Tasting Notes The first infusion of Ba Ka Nan puer sheng tea has subtle notes of leather and bark, with a soft body that envelops the palate. With subsequent infusions it gains character, bringing out interesting aromas reminiscent of goat’s milk, which then develop into notes of resin, ripe pear and wildflowers: a truly remarkable evolution. In the final infusions the tea is fragrant and fruity, with aromatic notes of fresh mountain herbs and slight bitterness. The persistence is long, both fruity and herbal. A tea to discover in a gaiwan, nuance after nuance, which withstands many infusions and gives its best around the third and fourth extraction. Place of origin: Menghai, Yunnan, China Preparation We strongly recommend infusing Ba Ka Nan puer Sheng tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to appreciate all the tea’s flavor nuances. Heat the water to 90 °C: briefly rinse the leaves, then make a first infusion of 15 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15–20–25…). This tea lasts for approximately 8 infusions. For a more classic Western-style preparation, use 2.5 grams of leaves in a 200 ml cup with water at 90 °C for 2 minutes. For the best tasting experience, we suggest filtering the tea as soon as the infusion time is complete. The suggested infusion times may be slightly adjusted to obtain a more or less intense taste. Store in a cool, dry place away from direct sunlight.
