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The leaves of Old Tree Leaf Cake 2016 puer sheng (raw) tea come from the Bulang area, located in the Yunnan region of southern China. To better understand this product, it is necessary to examine the area where its leaves originate, since in most cases the place of origin itself gives the tea its name and main sensory qualities. This puer is composed mainly of harvests from the mountainous Bulang area, south of the Xishuangbanna Autonomous Prefecture, in the extreme southwest of Yunnan. The leaves were carefully selected and pressed in spring 2016 by the Yongde Xiulin Pu’er factory, located in Yongde County. The indication of the factory where the leaves arrive helps underline that this puer reflects a particular style or type of research developed by a dedicated group of tea masters to enhance the product’s territorial characteristics. Thanks to its particular stage of maturation, sheng old tree leaf combines in the cup some flavours typical of both young puer teas and somewhat more aged ones. This can be clearly noticed by comparing the flavour sensations of the first sips with those perceived towards the end of the tasting. At first, there are fresh vegetal flavours, already fairly savoury and therefore reminiscent of soy sprouts or the leaves of certain cabbages. Later, somewhat more mature flavours reach the palate, recalling the aroma of certain woods and herbs dried during the summer. Finally, the aftertaste also has a slightly mineral tone and a sweetness similar to that of certain fresh legumes. Place of origin: Bulang - 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 essentially similar to that used to produce green tea. In this case, the particular feature lies in not heating the leaves as much as for green tea, thereby preserving certain enzymes capable of modifying the flavours over time. Once cooked, the leaves are left to rest overnight before their sun-drying is completed. At this stage the product is called maocha and is ready to be (possibly) pressed, in order to create the best conditions for transport and ageing. To press the leaves, they are exposed for a few seconds to a powerful jet of steam, making them externally soft; they are then collected in a stocking or sack that gives the product its usually disc-shaped form. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or mechanical press while the leaves lose the residual moisture absorbed from the steam in the previous stage. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to appreciate all the tea’s flavour nuances. Heat the water to 90°C: briefly rinse the leaves and then carry out a first infusion of 20 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 - 25 - 30…). This tea lasts for 8–9 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup, with water at 90°C, for an infusion time of two and a half minutes. For the best tasting experience, we suggest straining the tea as soon as the infusion time has ended. The infusion times we suggest may be slightly adjusted according to taste to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight.
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The leaves of Old Tree Leaf Cake 2016 puer sheng (raw) tea come from the Bulang area, located in the Yunnan region of southern China. To better understand this product, it is necessary to examine the area where its leaves originate, since in most cases the place of origin itself gives the tea its name and main sensory qualities. This puer is composed mainly of harvests from the mountainous Bulang area, south of the Xishuangbanna Autonomous Prefecture, in the extreme southwest of Yunnan. The leaves were carefully selected and pressed in spring 2016 by the Yongde Xiulin Pu’er factory, located in Yongde County. The indication of the factory where the leaves arrive helps underline that this puer reflects a particular style or type of research developed by a dedicated group of tea masters to enhance the product’s territorial characteristics. Thanks to its particular stage of maturation, sheng old tree leaf combines in the cup some flavours typical of both young puer teas and somewhat more aged ones. This can be clearly noticed by comparing the flavour sensations of the first sips with those perceived towards the end of the tasting. At first, there are fresh vegetal flavours, already fairly savoury and therefore reminiscent of soy sprouts or the leaves of certain cabbages. Later, somewhat more mature flavours reach the palate, recalling the aroma of certain woods and herbs dried during the summer. Finally, the aftertaste also has a slightly mineral tone and a sweetness similar to that of certain fresh legumes. Place of origin: Bulang - 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 essentially similar to that used to produce green tea. In this case, the particular feature lies in not heating the leaves as much as for green tea, thereby preserving certain enzymes capable of modifying the flavours over time. Once cooked, the leaves are left to rest overnight before their sun-drying is completed. At this stage the product is called maocha and is ready to be (possibly) pressed, in order to create the best conditions for transport and ageing. To press the leaves, they are exposed for a few seconds to a powerful jet of steam, making them externally soft; they are then collected in a stocking or sack that gives the product its usually disc-shaped form. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or mechanical press while the leaves lose the residual moisture absorbed from the steam in the previous stage. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to appreciate all the tea’s flavour nuances. Heat the water to 90°C: briefly rinse the leaves and then carry out a first infusion of 20 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 - 25 - 30…). This tea lasts for 8–9 infusions. For a more classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup, with water at 90°C, for an infusion time of two and a half minutes. For the best tasting experience, we suggest straining the tea as soon as the infusion time has ended. The infusion times we suggest may be slightly adjusted according to taste to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight.
