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Each portion of Wu Liang Origin Organic Puer Shu (ripe) Tea weighs 4 g, the perfect amount for a single infusion. Its aromas recall an autumn forest, damp earth after rain and woodland, while its taste surprises with sweetness and velvety smoothness. This organic tea comes from Zhengwan village in the famous Puer Autonomous Province. Tasting – Appearance and aroma: The tea comes in small, thin, square single-serving cakes made of compressed leaves ranging from dark chestnut to coppery brown, with many rust-gold buds. Once infused, the cake softens quickly, allowing the leaves to move freely in the water. The aromas are complex and enveloping: leather, a touch of empyreumatic character, damp earth, wet leaves and wood, with a hint of fennel and a balsamic note on the finish. The liquor is dark brown, tending toward coffee, fairly opaque with slight orange reflections. Tasting notes GONG FU CHA: The first infusion surprises with its sweetness and offers wood, leather and a peaty note reminiscent of whiskey. The finish has bitter cocoa and fruity nuances, while the aftertaste suggests licorice and coffee. In the second infusion the body becomes denser and more enveloping, with coffee notes without bitterness and earthy sweetness reminiscent of potato skin. There is also aromatic tobacco with a vanilla note on the finish. The third and many subsequent infusions reveal the tea’s extraordinary softness. The leather note becomes predominant, accompanied by persistent vanilla sweetness. Woodland aromas combine with bitter cocoa notes on the finish. WESTERN STYLE: The tea opens with forest notes of bark and humus, followed by fennel, licorice wood and coffee. The woody note develops into barrel wood, with aromas almost reminiscent of lightly peated whiskey. The finish has delicate leather and elusive dark chocolate notes. The body is extremely soft and enveloping, of medium density, with no bitterness or astringency. Origin: Zhengwan – Puer, China Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha). Place one square in a gaiwan of about 100 ml for multiple infusions. After a brief preliminary rinse at 100 °C, begin with a 10-second infusion, then increase the time by 5 seconds each time (10 – 15 – 20 …). This tea can provide approximately 7 infusions. For a classic Western-style preparation, use one square in a 200 ml cup with water at 100 °C for two minutes. A preliminary rinse of about 15 seconds is recommended. The tea may be strained for easier tasting. The indicated times are suggestions and may be adjusted to personal taste. Store in a cool, dry place away from direct sunlight. Contents: The box contains 6 small boxes of Wu Liang Origin organic puer shu tea, each with 5 portions, for a total of 30 portions.
Price including VAT
Each portion of Wu Liang Origin Organic Puer Shu (ripe) Tea weighs 4 g, the perfect amount for a single infusion. Its aromas recall an autumn forest, damp earth after rain and woodland, while its taste surprises with sweetness and velvety smoothness. This organic tea comes from Zhengwan village in the famous Puer Autonomous Province. Tasting – Appearance and aroma: The tea comes in small, thin, square single-serving cakes made of compressed leaves ranging from dark chestnut to coppery brown, with many rust-gold buds. Once infused, the cake softens quickly, allowing the leaves to move freely in the water. The aromas are complex and enveloping: leather, a touch of empyreumatic character, damp earth, wet leaves and wood, with a hint of fennel and a balsamic note on the finish. The liquor is dark brown, tending toward coffee, fairly opaque with slight orange reflections. Tasting notes GONG FU CHA: The first infusion surprises with its sweetness and offers wood, leather and a peaty note reminiscent of whiskey. The finish has bitter cocoa and fruity nuances, while the aftertaste suggests licorice and coffee. In the second infusion the body becomes denser and more enveloping, with coffee notes without bitterness and earthy sweetness reminiscent of potato skin. There is also aromatic tobacco with a vanilla note on the finish. The third and many subsequent infusions reveal the tea’s extraordinary softness. The leather note becomes predominant, accompanied by persistent vanilla sweetness. Woodland aromas combine with bitter cocoa notes on the finish. WESTERN STYLE: The tea opens with forest notes of bark and humus, followed by fennel, licorice wood and coffee. The woody note develops into barrel wood, with aromas almost reminiscent of lightly peated whiskey. The finish has delicate leather and elusive dark chocolate notes. The body is extremely soft and enveloping, of medium density, with no bitterness or astringency. Origin: Zhengwan – Puer, China Preparation: We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha). Place one square in a gaiwan of about 100 ml for multiple infusions. After a brief preliminary rinse at 100 °C, begin with a 10-second infusion, then increase the time by 5 seconds each time (10 – 15 – 20 …). This tea can provide approximately 7 infusions. For a classic Western-style preparation, use one square in a 200 ml cup with water at 100 °C for two minutes. A preliminary rinse of about 15 seconds is recommended. The tea may be strained for easier tasting. The indicated times are suggestions and may be adjusted to personal taste. Store in a cool, dry place away from direct sunlight. Contents: The box contains 6 small boxes of Wu Liang Origin organic puer shu tea, each with 5 portions, for a total of 30 portions.
