Sheng Puer Tea (raw) Old Tree Leaf Cake 2016 357g

Description

The leaves of Old Tree Leaf Cake 2016 sheng puer tea (raw) come from the Bulang area in the Yunnan region of southern China. To better understand this product, it is necessary to look more closely at the area where its leaves originate, 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 made from the harvest collected in the mountainous Bulang area, south of the Xishuangbanna Autonomous Prefecture, at the southwesternmost point of Yunnan. The leaves were then 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 is useful for highlighting that behind this puer there is a specific 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, this old tree leaf sheng manages to combine in the cup some typical flavours of both young puer teas and slightly more aged ones. This can be clearly noticed by comparing the taste sensations of the first sips with those perceived towards the end of the tasting. At first, there are fresh vegetal flavours that are already quite savoury, reminiscent of soy sprouts or the leaves of certain cabbages. Later, slightly more mature flavours reach the palate, recalling the aroma of certain woods and herbs dried during the summer. Finally, the aftertaste also has a mildly mineral tone and a sweetness similar to that provided by 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 of time, depending on the producer, before undergoing the “kill-green” stage, which is very similar to the process used to produce green tea. In this case, the distinctive 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 completing their drying in the sun. At this stage, the product is called maocha and is ready to be (if desired) pressed in order to obtain 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 soft on the outside; they are then gathered 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 during 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. Following this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to appreciate all the tea’s nuances of flavour. Heat the water to 90°C: briefly rinse the leaves and then make a first infusion of 20 seconds. Keeping the water at the same temperature, you can 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 preparation in the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C, infusing for 2 and a half minutes. For the best tasting experience, we suggest filtering the tea as soon as the infusion time has elapsed. The infusion times we suggest may be slightly adjusted according to personal taste to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight.