The leaves of the puer sheng tea (raw) Old Tree Leaf Cake 2016 come from the Bulang area in the Yunnan region, in southern China. To better understand this product, it is necessary to explore the origin area of its leaves since, in most cases, it is the place of origin itself that gives the tea its name and main organoleptic qualities. This puer, specifically, is mainly composed of the harvest made in the Bulang mountainous area south of the Xishuangbanna Autonomous Prefecture, in the far southwestern part of Yunnan. The leaves in question were then carefully selected and pressed in the spring of 2016 by the Yongde Xiulin Pu'er factory, located in Yongde County. The sheng old tree leaf, thanks to its particular stage of maturity, manages to combine in the cup some typical flavors of both young puer and slightly more aged ones. Initially, in fact, there are fresh vegetal flavors that are already fairly savory and therefore able to recall soy sprouts or the leaves of some cabbages. Subsequently, more mature flavors reach the palate, reminiscent of the aroma of certain woods and herbs dried during the summer. In the aftertaste, finally, there is also a slightly mineral note and a sweet aspect similar to that given by some fresh legumes. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the “killing the green” phase, which is very similar to that used to produce green tea. Once cooked, the leaves are left to rest overnight before completing drying in the sun. At this stage the product is called maocha and is ready to be (optionally) pressed in order to obtain the best conditions for transport and aging. We strongly recommend brewing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions useful to best appreciate all the tea's flavor nuances. This tea has a longevity of 8-9 infusions. It is recommended to store in a cool, dry place away from direct sunlight.
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The leaves of the puer sheng tea (raw) Old Tree Leaf Cake 2016 come from the Bulang area in the Yunnan region, in southern China. To better understand this product, it is necessary to explore the origin area of its leaves since, in most cases, it is the place of origin itself that gives the tea its name and main organoleptic qualities. This puer, specifically, is mainly composed of the harvest made in the Bulang mountainous area south of the Xishuangbanna Autonomous Prefecture, in the far southwestern part of Yunnan. The leaves in question were then carefully selected and pressed in the spring of 2016 by the Yongde Xiulin Pu'er factory, located in Yongde County. The sheng old tree leaf, thanks to its particular stage of maturity, manages to combine in the cup some typical flavors of both young puer and slightly more aged ones. Initially, in fact, there are fresh vegetal flavors that are already fairly savory and therefore able to recall soy sprouts or the leaves of some cabbages. Subsequently, more mature flavors reach the palate, reminiscent of the aroma of certain woods and herbs dried during the summer. In the aftertaste, finally, there is also a slightly mineral note and a sweet aspect similar to that given by some fresh legumes. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the “killing the green” phase, which is very similar to that used to produce green tea. Once cooked, the leaves are left to rest overnight before completing drying in the sun. At this stage the product is called maocha and is ready to be (optionally) pressed in order to obtain the best conditions for transport and aging. We strongly recommend brewing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions useful to best appreciate all the tea's flavor nuances. This tea has a longevity of 8-9 infusions. It is recommended to store in a cool, dry place away from direct sunlight.
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