Gua Feng Zhai gushu 2018 Sheng Puer Tea (raw) 50g

Description

Gua Feng Zhai Gushu Sheng Puer Tea (raw) comes from the village of Gua Feng Zhai, located in southern Yunnan, in Xishuangbanna Autonomous Prefecture, one of the most important areas for Puer tea production. To understand the great variety of Puers, 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 in a mountainous and difficult-to-access area, reachable along paths mainly travelled by motor vehicles. Leaves from this area are particularly sought after and may be processed locally or taken to Yi Wu Xiang, where they are sometimes processed together with other raw materials from the 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 linked to 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, it is therefore possible to appreciate its bold and intense character more clearly. The infusion has a strongly vegetal aroma and a full, rounded body, accompanied by a pleasant soft, almost buttery sensation that lingers on the palate. 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. 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. The particularity in this case lies in not heating the leaves as much as for green tea, so that certain enzymes are preserved and can modify the flavours over time. Once cooked, the leaves are left to rest overnight before their sun-drying is completed. At this point maocha is obtained, which can be blended with other maocha to create unique flavour and aroma combinations before being pressed into cakes, 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, use 5 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 100 ml to obtain multiple infusions with different flavours. After a quick rinse of the leaves in water at 100°C, begin with a 10-second infusion and then, keeping the water at the same temperature, continue by increasing 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 (about 1 teaspoon) in a 150 ml cup with water at 100°C for one and a half minutes. The tea can be strained for greater ease when tasting, and the infusion times indicated above are purely approximate, so they can also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.