Puer Shu Tea (ripe) France Tuocha 2009 100g

Description

France Tuocha Puer Shu Tea (ripe) 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 teas from throughout 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 tuocha format (bowl shape) to press its leaves. The Xiaguan brand has grown considerably over the years, also thanks to its geographical position, which provides an excellent climate for aging its teas. This particular tuocha 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. Analyzing the taste of the infusion in the cup more closely, it can initially be perceived on the palate with a mineral note reminiscent of certain limestone rocks, then, in the throat, it begins to release a creamy sweetness similar to that obtained by boiling fleshy herbs for a long time. After a while, a slight vegetal note will also appear on the palate, reminiscent of the scent of a pine forest. Place of origin Yunnan, China Production After harvesting, the leaves are left to wilt in the sun for a certain amount of time, depending on the producer, before moving on to the “kill-green” stage, which is very similar to the one used to produce green tea. In this case, the leaves are not heated as much as they are for green tea, so that certain enzymes capable of changing the flavors over time are preserved. Once cooked, the leaves are gathered in large quantities and stacked to form large piles. The plant material is then moistened and covered with cloths so that heat is retained and the fermentation process can begin. The producer must skillfully move the leaves and lightly moisten them as needed so that fermentation progresses steadily and is distributed as evenly as possible. Once this process, 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. At this point, the puer can optionally be pressed to provide the best conditions for transport and aging. To press the leaves, they are exposed to a strong jet of steam for a few seconds, making them soft on the outside, and are then collected 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 in 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. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to best appreciate all the tea’s flavor nuances. Heat the water to 95°C: briefly rinse the leaves and then make a first infusion for 15 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 (15 – 20 – 25…). This tea can be infused approximately 6 times. For a more classic preparation in the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 95°C for an infusion time of 2–3 minutes. For a better tasting experience, we suggest straining the tea as soon as the infusion time is complete. The infusion times we suggest may be slightly adjusted to your preference to obtain a more or less intense taste. Store in a cool, dry place away from direct sunlight.