Ba Ka Nan Sheng Puer Tea (raw) 50 g

Description

Ba Ka Nan Sheng Puer Tea is easily divided into small single-serving segments for practical and simple preparation. It is a Sheng Puer, “raw”, characterized by natural evolution and aging over time: during this process, the tea's aromatic profile can change and develop new nuances. This tea is made from pressed leaves from the mountainous area around the city of Menghai, in southern Yunnan. Tasting – Appearance and aroma Ba Ka Nan sheng puer tea comes in 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 in soft pekoe. When infused, the wet leaves release sweet, almost caramelized aromas, with notes of quince and pear nectar and an underlying empyreumatic scent reminiscent of burning dry wood. The liquor is transparent and pale yellow tending toward pink in the first infusions, taking on a warmer, 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, revealing intriguing notes reminiscent of goat's milk, then transforming 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 a slight bitterness. The finish is long, fruity and herbaceous at once. 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 Sheng puer tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. Following this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to best appreciate all the tea's flavor nuances. Heat the water to 90°C: briefly rinse the leaves and then make a first infusion of 15 seconds. Keeping the water at the same temperature, you can 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 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 infusion times we suggest can be slightly adjusted to your liking to obtain a more or less intense taste. Store in a cool, dry place away from direct sunlight.