The leaves of the sheng puer tea (raw) Old Tree Leaf Cake 2016 come from the Bulang area, located in the Yunnan region in southern China. To better understand this product, it is necessary to explore the area of origin of its leaves, because, in most cases, it is the place of origin that gives the name and the main organoleptic qualities to the tea. This puer, in particular, is mainly composed of the harvest from the mountainous area of Bulang, in the southwesternmost point of Yunnan, south of the Xishuangbanna Autonomous Prefecture. The leaves in question have been carefully selected and pressed in the spring of 2016 by the Yongde Xiulin Pu'er factory, located in Yongde County. The indication of the factory's location where the leaves arrive is useful to emphasize that behind this puer there is a specific style or type of research studied by a special group of tea masters to enhance the territorial characteristics of the product. The sheng old tree leaf, thanks to its particular maturation moment, manages to combine in cup some typical flavors of both young puer and those a bit more aged. This can be well observed by comparing the taste sensations of the first sips with those noticeable towards the end of the tasting. Initially, in fact, there are fresh vegetal flavors that are already quite savory, capable of recalling soybean sprouts or the leaves of some cabbages. Subsequently, there are more aged flavors that remind the palate of the fragrance of certain woods and summer herbs. In the aftertaste, there is also a slightly mineral tone and a sweet aspect similar to that given by some fresh legumes. Place of origin: Bulang - Yunnan, China. After harvesting, the leaves are left to wither in the sun for some time depending on the producer, before moving on to the "kill green" phase, which is quite similar to that used for producing green tea. The peculiarity, in this case, lies in not heating the leaves as much as one does for green tea, so that some enzymes capable of modifying flavors over time are preserved. Once cooked, the leaves are left to rest overnight before completing their drying in the sun. At this stage, the product is called maocha and is ready to be (eventually) pressed, in order to obtain the best conditions for transport and aging. To press the leaves, they are exposed for a few seconds to a strong jet of steam, in order to make them soft externally. Subsequently, they are collected in a stocking or bag that will shape the product, usually disc-shaped. To ensure that this structure stays fixed over time, the bag is left for hours under a stone or a mechanical press, while the leaves lose the residual moisture taken from the steam in the previous phase. We strongly recommend infusing 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, multiple infusions can be made to capture all the nuances of flavor of the tea. Heat the water to a temperature of 90°C: proceed with a brief rinse of the leaves and then a first infusion of 20 seconds. Keeping the water at the same temperature, you can continue to use the same leaves, adding more water and increasing the infusion time by 5 seconds each time (20 – 25 – 30…). This tea has a longevity of 8-9 infusions. For a more classic preparation according to Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is concluded. The infusion times we suggest can be slightly modified to one's liking to obtain a more or less intense taste. It is advised to store in a cool and dry place, away from direct sunlight.
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The leaves of the sheng puer tea (raw) Old Tree Leaf Cake 2016 come from the Bulang area, located in the Yunnan region in southern China. To better understand this product, it is necessary to explore the area of origin of its leaves, because, in most cases, it is the place of origin that gives the name and the main organoleptic qualities to the tea. This puer, in particular, is mainly composed of the harvest from the mountainous area of Bulang, in the southwesternmost point of Yunnan, south of the Xishuangbanna Autonomous Prefecture. The leaves in question have been carefully selected and pressed in the spring of 2016 by the Yongde Xiulin Pu'er factory, located in Yongde County. The indication of the factory's location where the leaves arrive is useful to emphasize that behind this puer there is a specific style or type of research studied by a special group of tea masters to enhance the territorial characteristics of the product. The sheng old tree leaf, thanks to its particular maturation moment, manages to combine in cup some typical flavors of both young puer and those a bit more aged. This can be well observed by comparing the taste sensations of the first sips with those noticeable towards the end of the tasting. Initially, in fact, there are fresh vegetal flavors that are already quite savory, capable of recalling soybean sprouts or the leaves of some cabbages. Subsequently, there are more aged flavors that remind the palate of the fragrance of certain woods and summer herbs. In the aftertaste, there is also a slightly mineral tone and a sweet aspect similar to that given by some fresh legumes. Place of origin: Bulang - Yunnan, China. After harvesting, the leaves are left to wither in the sun for some time depending on the producer, before moving on to the "kill green" phase, which is quite similar to that used for producing green tea. The peculiarity, in this case, lies in not heating the leaves as much as one does for green tea, so that some enzymes capable of modifying flavors over time are preserved. Once cooked, the leaves are left to rest overnight before completing their drying in the sun. At this stage, the product is called maocha and is ready to be (eventually) pressed, in order to obtain the best conditions for transport and aging. To press the leaves, they are exposed for a few seconds to a strong jet of steam, in order to make them soft externally. Subsequently, they are collected in a stocking or bag that will shape the product, usually disc-shaped. To ensure that this structure stays fixed over time, the bag is left for hours under a stone or a mechanical press, while the leaves lose the residual moisture taken from the steam in the previous phase. We strongly recommend infusing 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, multiple infusions can be made to capture all the nuances of flavor of the tea. Heat the water to a temperature of 90°C: proceed with a brief rinse of the leaves and then a first infusion of 20 seconds. Keeping the water at the same temperature, you can continue to use the same leaves, adding more water and increasing the infusion time by 5 seconds each time (20 – 25 – 30…). This tea has a longevity of 8-9 infusions. For a more classic preparation according to Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is concluded. The infusion times we suggest can be slightly modified to one's liking to obtain a more or less intense taste. It is advised to store in a cool and dry place, away from direct sunlight.
