The Puer Shu Tea (cooked) France Tuocha was harvested in 2009 and pressed and packaged in 2017: it comes from a famous Chinese factory called Xiaguan which, according to its recipes, blends and presses different maocha from across the Yunnan region to create products with a unique and complex taste. This factory was founded in 1941 near the city of Dali in the prefecture of the same name and, from its beginnings, made extensive use of the format called tuocha (bowl shape) to press its leaves. The Xiaguan brand has grown greatly over the years also thanks to its geographical position, which guarantees an excellent climate for aging its teas. This tuocha in particular bears the word France in its name because, in the early years when it was exported to Europe, it conquered the French market thanks to its full-bodied infusion and persistent sweetness. Looking more closely at the taste of the infusion in the cup, one can notice that it initially presents itself on the palate with a mineral hint reminiscent of some limestone rocks and then, in the throat, begins to spread its creamy sweetness similar to that obtainable by boiling some fleshy herbs for a long time. After a while, a slight vegetal hint will also emerge on the palate, reminiscent of the scent of a pine forest. 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 green" stage, which is quite similar to that used to produce green teas. The particularity, in this case, lies in not heating the leaves as much as for a green tea so that some enzymes are preserved, capable of changing the flavors over time. Once cooked, the leaves are taken in large quantities and piled into large heaps. The plant mass arranged in this way is then moistened and covered with sheets so that heat can be retained and the fermentation process can begin. Here the producer will have to skillfully move the leaves and lightly moisten them as time goes by so that fermentation progresses steadily and is distributed as evenly as possible. Once this processing, which can last from 20 to 70 days, is complete, the leaves are spread out and left in contact with the air so that the microorganisms responsible for fermentation dry out and die, leaving the finished product. Once here, the puer can eventually be pressed in order to give it the best conditions to be transported and aged.
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The Puer Shu Tea (cooked) France Tuocha was harvested in 2009 and pressed and packaged in 2017: it comes from a famous Chinese factory called Xiaguan which, according to its recipes, blends and presses different maocha from across the Yunnan region to create products with a unique and complex taste. This factory was founded in 1941 near the city of Dali in the prefecture of the same name and, from its beginnings, made extensive use of the format called tuocha (bowl shape) to press its leaves. The Xiaguan brand has grown greatly over the years also thanks to its geographical position, which guarantees an excellent climate for aging its teas. This tuocha in particular bears the word France in its name because, in the early years when it was exported to Europe, it conquered the French market thanks to its full-bodied infusion and persistent sweetness. Looking more closely at the taste of the infusion in the cup, one can notice that it initially presents itself on the palate with a mineral hint reminiscent of some limestone rocks and then, in the throat, begins to spread its creamy sweetness similar to that obtainable by boiling some fleshy herbs for a long time. After a while, a slight vegetal hint will also emerge on the palate, reminiscent of the scent of a pine forest. 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 green" stage, which is quite similar to that used to produce green teas. The particularity, in this case, lies in not heating the leaves as much as for a green tea so that some enzymes are preserved, capable of changing the flavors over time. Once cooked, the leaves are taken in large quantities and piled into large heaps. The plant mass arranged in this way is then moistened and covered with sheets so that heat can be retained and the fermentation process can begin. Here the producer will have to skillfully move the leaves and lightly moisten them as time goes by so that fermentation progresses steadily and is distributed as evenly as possible. Once this processing, which can last from 20 to 70 days, is complete, the leaves are spread out and left in contact with the air so that the microorganisms responsible for fermentation dry out and die, leaving the finished product. Once here, the puer can eventually be pressed in order to give it the best conditions to be transported and aged.
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