The Sheng Puer tea (raw) Gua Feng Zhai comes from the village of Gua Feng Zhai, located in southern China. To better understand the category of Puer teas, it is necessary to examine the area where these teas grow, as in most cases it is the region itself that gives the distinctive name to each tea. In our case, we are in the southern part of the Yunnan region, famous for Puer production, in an autonomous prefecture called Xishuangbanna. This village, reachable only through intricate paths where only motor vehicles can be used, produces high-quality leaves, often brought to the Yi Wu Xiang area to be processed along with other high-quality raw materials from the surrounding areas. As in almost all of Yunnan, we also find very ancient tea plants here, from which the name of this gushu tea (ancient tree) derives. Furthermore, in most of the region, there is a local ethnicity, the Yao, dedicated to the care and production of these highly prized leaves. It is quite rare to find this tea in loose leaves without being blended with other varieties, given its limited production. In this case, we can well understand its very intense and assertive taste characteristics. With a very vegetal aroma, this tea in infusion unleashes a strong and rounded body that gives a very persistent buttery sensation in the mouth. In addition to this distinctive trait, we find a sweetness similar to that of rice, and therefore, of starch, along with sporadic notes of slightly bitter and acidic vegetal flavor, which break the rhythm of the previously described tastes. Place of origin: Gua Feng Zhai, Yi Wu Xiang - Yunnan, China. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer, before moving on to the "kill green" phase, similar to that used for producing green teas. The peculiarity in this case lies in not heating the leaves as much as for green tea, in order to preserve some enzymes that alter the flavors over time. Once cooked, the leaves are left to rest for one night before completing the sun drying. Once at this stage, maocha is obtained, which can be blended with other maocha to create unique flavor and aroma combinations, before being pressed into disc shapes, bricks, etc. We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to get more infusions with different flavors. After a quick rinse of the leaves in water at 100°C, you can proceed to a first infusion of 10 seconds, and subsequently, maintaining the water at the same temperature, you can increase the infusion time by 5 seconds compared to the previous infusion (10 - 15 - 20 ...). This tea has a longevity of about 8 infusions. For a classic preparation according to the Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a cup of 150 ml with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting, and even the infusion times indicated here are purely indicative, so adjustments can be made according to personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
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The Sheng Puer tea (raw) Gua Feng Zhai comes from the village of Gua Feng Zhai, located in southern China. To better understand the category of Puer teas, it is necessary to examine the area where these teas grow, as in most cases it is the region itself that gives the distinctive name to each tea. In our case, we are in the southern part of the Yunnan region, famous for Puer production, in an autonomous prefecture called Xishuangbanna. This village, reachable only through intricate paths where only motor vehicles can be used, produces high-quality leaves, often brought to the Yi Wu Xiang area to be processed along with other high-quality raw materials from the surrounding areas. As in almost all of Yunnan, we also find very ancient tea plants here, from which the name of this gushu tea (ancient tree) derives. Furthermore, in most of the region, there is a local ethnicity, the Yao, dedicated to the care and production of these highly prized leaves. It is quite rare to find this tea in loose leaves without being blended with other varieties, given its limited production. In this case, we can well understand its very intense and assertive taste characteristics. With a very vegetal aroma, this tea in infusion unleashes a strong and rounded body that gives a very persistent buttery sensation in the mouth. In addition to this distinctive trait, we find a sweetness similar to that of rice, and therefore, of starch, along with sporadic notes of slightly bitter and acidic vegetal flavor, which break the rhythm of the previously described tastes. Place of origin: Gua Feng Zhai, Yi Wu Xiang - Yunnan, China. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer, before moving on to the "kill green" phase, similar to that used for producing green teas. The peculiarity in this case lies in not heating the leaves as much as for green tea, in order to preserve some enzymes that alter the flavors over time. Once cooked, the leaves are left to rest for one night before completing the sun drying. Once at this stage, maocha is obtained, which can be blended with other maocha to create unique flavor and aroma combinations, before being pressed into disc shapes, bricks, etc. We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml to get more infusions with different flavors. After a quick rinse of the leaves in water at 100°C, you can proceed to a first infusion of 10 seconds, and subsequently, maintaining the water at the same temperature, you can increase the infusion time by 5 seconds compared to the previous infusion (10 - 15 - 20 ...). This tea has a longevity of about 8 infusions. For a classic preparation according to the Western style, we recommend 2 grams of leaves (about 1 teaspoon) in a cup of 150 ml with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered for greater ease during tasting, and even the infusion times indicated here are purely indicative, so adjustments can be made according to personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
