The Ba Ka Nan Sheng puer tea is easily divided into small single-serving segments for a worry-free tea break. It is a sheng puer, "raw", that is, left to ferment and mature naturally: during this process, the tea's organoleptic profile is refined and enriched with aromatic notes. This tea is made from pressed leaves from the mountainous area around the city of Menghai, in southern Yunnan. Tasting - Sight and smell. Ba Ka Nan sheng puer tea appears as a tablet divided into very compact squares, made up of whole dark green and anthracite gray leaves mixed with numerous beige and silver buds, covered with soft pekoe. When infused, the wet leaves release sweet, almost caramelized aromas, with notes of quince and pear nectar and a background empyreumatic hint reminiscent of burned dry wood. The liquor is clear, pale yellow in color tending toward pink in the first infusions, taking on a warmer and brighter golden-orange tone in subsequent infusions. Tasting notes GONG FU CHA. The first infusion of Ba Ka Nan sheng puer tea has shy notes of leather and bark, with a soft body that envelops the palate. With subsequent infusions it gains character and interesting hints emerge reminiscent of goat milk, then transforming into notes of resin, ripe pear and wild flowers: 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 herbal at the same time. A tea to discover in the gaiwan layer after layer, 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 Sheng puer tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for best capturing all the flavor nuances of the tea. Heat the water to 90°C: rinse the leaves briefly and then make a first infusion of 15 seconds. Keeping the water at the same temperature, you can then continue using 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 Western-style preparation, 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 infusion times we suggest can be slightly adjusted as desired to obtain 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 divided into small single-serving segments for a worry-free tea break. It is a sheng puer, "raw", that is, left to ferment and mature naturally: during this process, the tea's organoleptic profile is refined and enriched with aromatic notes. This tea is made from pressed leaves from the mountainous area around the city of Menghai, in southern Yunnan. Tasting - Sight and smell. Ba Ka Nan sheng puer tea appears as a tablet divided into very compact squares, made up of whole dark green and anthracite gray leaves mixed with numerous beige and silver buds, covered with soft pekoe. When infused, the wet leaves release sweet, almost caramelized aromas, with notes of quince and pear nectar and a background empyreumatic hint reminiscent of burned dry wood. The liquor is clear, pale yellow in color tending toward pink in the first infusions, taking on a warmer and brighter golden-orange tone in subsequent infusions. Tasting notes GONG FU CHA. The first infusion of Ba Ka Nan sheng puer tea has shy notes of leather and bark, with a soft body that envelops the palate. With subsequent infusions it gains character and interesting hints emerge reminiscent of goat milk, then transforming into notes of resin, ripe pear and wild flowers: 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 herbal at the same time. A tea to discover in the gaiwan layer after layer, 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 Sheng puer tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions useful for best capturing all the flavor nuances of the tea. Heat the water to 90°C: rinse the leaves briefly and then make a first infusion of 15 seconds. Keeping the water at the same temperature, you can then continue using 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 Western-style preparation, 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 infusion times we suggest can be slightly adjusted as desired to obtain a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
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