The Ba Ka Nan Sheng Puer tea is easily divisible into small single-dose segments for a hassle-free tea break. It is a raw puer sheng, meaning it is left to ferment and mature naturally: during this process, the organoleptic profile of the tea refines and enriches with aromatic notes. This tea consists of pressed leaves from the mountainous area around the city of Menghai, in southern Yunnan. Tasting - Sight and smell: The Ba Ka Nan sheng puer tea presents itself as a tablet portioned into very compact squares, consisting of whole leaves of dark green and anthracite gray, mixed with numerous beige and silver buds, covered in soft pekoe. When infused, the wet leaves release sweet, almost caramelized aromas, with notes of quince and pear nectar, and a background empyreumatic scent reminiscent of burnt dry wood. The liquor is transparent, pale yellow tending towards pink in the first infusions, taking on a warmer and brighter gold-orange tone in subsequent infusions. GONG FU CHA Tasting Notes: The first infusion of Ba Ka Nan sheng puer tea has shy notes of leather and bark, with a soft body enveloping the palate. With subsequent infusions, it gains character, and interesting hints emerge that recall goat's milk, then transforming into notes of resin, ripe pear, and wildflowers: a truly remarkable evolution. In the last infusions, the tea is fragrant and fruity, with aromatic notes of mountain herbs, fresh and slightly bitter. The persistence is long, fruity, and herbaceous together. A tea to discover in gaiwan shade after shade, that withstands many infusions and shows its best around the third and fourth extraction. Place of origin: Menghai, Yunnan, China. Preparation: We strongly recommend infusing Ba Ka Nan Sheng puer tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves, you can make multiple infusions to capture all the nuances of the tea's flavor. Heat the water to 90°C: proceed with a brief rinse of the leaves and then a first infusion of 15 seconds. Maintaining the water at the same temperature, you can continue to utilize the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 - 20 - 25...). This tea has a longevity of about 8 infusions. For a more classic preparation in the western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is over. The suggested infusion times can be slightly adjusted to your liking for a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
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The Ba Ka Nan Sheng Puer tea is easily divisible into small single-dose segments for a hassle-free tea break. It is a raw puer sheng, meaning it is left to ferment and mature naturally: during this process, the organoleptic profile of the tea refines and enriches with aromatic notes. This tea consists of pressed leaves from the mountainous area around the city of Menghai, in southern Yunnan. Tasting - Sight and smell: The Ba Ka Nan sheng puer tea presents itself as a tablet portioned into very compact squares, consisting of whole leaves of dark green and anthracite gray, mixed with numerous beige and silver buds, covered in soft pekoe. When infused, the wet leaves release sweet, almost caramelized aromas, with notes of quince and pear nectar, and a background empyreumatic scent reminiscent of burnt dry wood. The liquor is transparent, pale yellow tending towards pink in the first infusions, taking on a warmer and brighter gold-orange tone in subsequent infusions. GONG FU CHA Tasting Notes: The first infusion of Ba Ka Nan sheng puer tea has shy notes of leather and bark, with a soft body enveloping the palate. With subsequent infusions, it gains character, and interesting hints emerge that recall goat's milk, then transforming into notes of resin, ripe pear, and wildflowers: a truly remarkable evolution. In the last infusions, the tea is fragrant and fruity, with aromatic notes of mountain herbs, fresh and slightly bitter. The persistence is long, fruity, and herbaceous together. A tea to discover in gaiwan shade after shade, that withstands many infusions and shows its best around the third and fourth extraction. Place of origin: Menghai, Yunnan, China. Preparation: We strongly recommend infusing Ba Ka Nan Sheng puer tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves, you can make multiple infusions to capture all the nuances of the tea's flavor. Heat the water to 90°C: proceed with a brief rinse of the leaves and then a first infusion of 15 seconds. Maintaining the water at the same temperature, you can continue to utilize the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 - 20 - 25...). This tea has a longevity of about 8 infusions. For a more classic preparation in the western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is over. The suggested infusion times can be slightly adjusted to your liking for a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
