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Gua Feng Zhai Gushu Sheng (raw) Puer Tea comes from Gua Feng Zhai village, located in southern Yunnan, in the Xishuangbanna autonomous prefecture, one of the most important areas for Puer tea production. To understand the great variety of Puer teas, it is important to consider their origin: for many of these teas, the place of harvest is a fundamental element of the product and becomes an integral part of its name. Gua Feng Zhai is a village located in a mountainous and difficult-to-access area, reached along paths mainly passable by motorcycles. Leaves from this area are particularly sought after and may be processed locally or taken to the Yi Wu Xiang area, where they are sometimes processed together with other raw materials from surrounding areas. As in many parts of Yunnan, mature, highly developed tea plants are also found here, giving rise to the name gushu, generally used to indicate raw material from ancient trees. The Yao community also lives in the area and has historically been connected with tea cultivation and processing. Limited production makes it relatively rare to find this tea as loose leaf and unmixed with other raw materials. In this version, its bold and intense character can therefore be appreciated more clearly. The infusion has a strongly vegetal aroma and a full, rounded body, accompanied by a pleasant soft and almost buttery sensation that persists on the palate for a long time. This structure is complemented by a sweetness reminiscent of rice and starch, interrupted by occasional more bitter and slightly acidic vegetal nuances that add dynamism to the tasting experience. Place of origin: Gua Feng Zhai, Yi Wu Xiang - Yunnan, China. Production: after harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the “kill-green” stage, which is broadly similar to that used to produce green tea. In this case, the distinctive feature lies in not heating the leaves as much as for green tea, so that certain enzymes are preserved and can modify the flavors over time. Once cooked, the leaves are left to rest overnight before their drying is completed in the sun. At this point, maocha is obtained. It may be blended with other maocha to create unique combinations of flavors and aromas before being pressed into discs, bricks and other shapes. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, 5 grams of leaves (approximately 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 100 °C, proceed with a first infusion of 10 seconds. Then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (10 - 15 - 20…). This tea lasts for approximately 8 infusions. For a classic Western-style preparation, we recommend 2 grams of leaves (approximately 1 teaspoon) in a 150 ml cup with water at 100 °C for an infusion time of one and a half minutes. The tea may be filtered for greater ease while tasting; the infusion times indicated above are purely approximate and may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
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Gua Feng Zhai Gushu Sheng (raw) Puer Tea comes from Gua Feng Zhai village, located in southern Yunnan, in the Xishuangbanna autonomous prefecture, one of the most important areas for Puer tea production. To understand the great variety of Puer teas, it is important to consider their origin: for many of these teas, the place of harvest is a fundamental element of the product and becomes an integral part of its name. Gua Feng Zhai is a village located in a mountainous and difficult-to-access area, reached along paths mainly passable by motorcycles. Leaves from this area are particularly sought after and may be processed locally or taken to the Yi Wu Xiang area, where they are sometimes processed together with other raw materials from surrounding areas. As in many parts of Yunnan, mature, highly developed tea plants are also found here, giving rise to the name gushu, generally used to indicate raw material from ancient trees. The Yao community also lives in the area and has historically been connected with tea cultivation and processing. Limited production makes it relatively rare to find this tea as loose leaf and unmixed with other raw materials. In this version, its bold and intense character can therefore be appreciated more clearly. The infusion has a strongly vegetal aroma and a full, rounded body, accompanied by a pleasant soft and almost buttery sensation that persists on the palate for a long time. This structure is complemented by a sweetness reminiscent of rice and starch, interrupted by occasional more bitter and slightly acidic vegetal nuances that add dynamism to the tasting experience. Place of origin: Gua Feng Zhai, Yi Wu Xiang - Yunnan, China. Production: after harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the “kill-green” stage, which is broadly similar to that used to produce green tea. In this case, the distinctive feature lies in not heating the leaves as much as for green tea, so that certain enzymes are preserved and can modify the flavors over time. Once cooked, the leaves are left to rest overnight before their drying is completed in the sun. At this point, maocha is obtained. It may be blended with other maocha to create unique combinations of flavors and aromas before being pressed into discs, bricks and other shapes. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. With this preparation, 5 grams of leaves (approximately 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After quickly rinsing the leaves in water at 100 °C, proceed with a first infusion of 10 seconds. Then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (10 - 15 - 20…). This tea lasts for approximately 8 infusions. For a classic Western-style preparation, we recommend 2 grams of leaves (approximately 1 teaspoon) in a 150 ml cup with water at 100 °C for an infusion time of one and a half minutes. The tea may be filtered for greater ease while tasting; the infusion times indicated above are purely approximate and may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
