These fragrant leaves of Sheng Puer Tea GABA Grade R, coming from the Ruby 18 cultivar, have a particular processing technique that combines GABA techniques with those of puer sheng production to create a taste rarely encountered in tea. This tea indeed offers a small sensory journey: the initially more tart flavor reminiscent of red fruits gradually transforms into sweet notes on the palate, with a liveliness typical of puer tea. Tasting - Sight and Smell The large rolled leaves of Sheng Puer Tea GABA Grade R are dark brown and black in color, with coppery tips and a rather irregular shape. Once infused, they spread a sweet fruity aroma, with sugary hints and some notes of aromatic wood. The liquor is amber orange in color and reveals a full-bodied flavor with a good balance in taste. The sweet notes are perfectly balanced by the slight astringency typical of puer sheng and the more intense hints of forest wood. Tasting Notes GONG FU CHA The first infusion of Sheng Puer Tea GABA Grade R produces a liquor with delicate notes of candied fruit, dried figs, and raisins. With a second infusion, the character of this tea changes and becomes more intense: a woody note is recognized that carries with it a slight bitter aftertaste, but still pleasant and well balanced. It is with the third infusion and those that follow that decisive notes of red fruits like raspberries and blackberries emerge, combining sweet hints and slightly tart hints in an interesting closure that leaves a clean sensation in the mouth. TO THE WEST In the opening, this Sheng Puer Tea GABA Grade R presents a fruity note of medium sweetness: the hints of blackberries and red fruits, slightly astringent, evolve into sweeter notes of candied fruit and caramelized figs. Only later is a slight woody note felt on the back of the tongue, which is not intrusive and also evolves. The finish returns sweet-bitter, with notes of chestnut honey and a good fruity persistence. Place of Origin Myanmar Preparation We strongly recommend infusing this Sheng Puer Tea GABA Grade R using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully capture all flavor nuances of the tea. Heat the water to a temperature of 90°C and proceed with an initial infusion of 15 seconds. Keeping the water at the same temperature, you can continue to use 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 9 infusions. For a more classic preparation in the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the tea immediately after the infusion time is complete. The suggested infusion times can be slightly modified to your liking to achieve a more or less intense flavor. It is advisable to store in a cool and dry place away from direct sunlight.
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These fragrant leaves of Sheng Puer Tea GABA Grade R, coming from the Ruby 18 cultivar, have a particular processing technique that combines GABA techniques with those of puer sheng production to create a taste rarely encountered in tea. This tea indeed offers a small sensory journey: the initially more tart flavor reminiscent of red fruits gradually transforms into sweet notes on the palate, with a liveliness typical of puer tea. Tasting - Sight and Smell The large rolled leaves of Sheng Puer Tea GABA Grade R are dark brown and black in color, with coppery tips and a rather irregular shape. Once infused, they spread a sweet fruity aroma, with sugary hints and some notes of aromatic wood. The liquor is amber orange in color and reveals a full-bodied flavor with a good balance in taste. The sweet notes are perfectly balanced by the slight astringency typical of puer sheng and the more intense hints of forest wood. Tasting Notes GONG FU CHA The first infusion of Sheng Puer Tea GABA Grade R produces a liquor with delicate notes of candied fruit, dried figs, and raisins. With a second infusion, the character of this tea changes and becomes more intense: a woody note is recognized that carries with it a slight bitter aftertaste, but still pleasant and well balanced. It is with the third infusion and those that follow that decisive notes of red fruits like raspberries and blackberries emerge, combining sweet hints and slightly tart hints in an interesting closure that leaves a clean sensation in the mouth. TO THE WEST In the opening, this Sheng Puer Tea GABA Grade R presents a fruity note of medium sweetness: the hints of blackberries and red fruits, slightly astringent, evolve into sweeter notes of candied fruit and caramelized figs. Only later is a slight woody note felt on the back of the tongue, which is not intrusive and also evolves. The finish returns sweet-bitter, with notes of chestnut honey and a good fruity persistence. Place of Origin Myanmar Preparation We strongly recommend infusing this Sheng Puer Tea GABA Grade R using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding about 150 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully capture all flavor nuances of the tea. Heat the water to a temperature of 90°C and proceed with an initial infusion of 15 seconds. Keeping the water at the same temperature, you can continue to use 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 9 infusions. For a more classic preparation in the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the tea immediately after the infusion time is complete. The suggested infusion times can be slightly modified to your liking to achieve a more or less intense flavor. It is advisable to store in a cool and dry place away from direct sunlight.
