The Shu Puer Tea (cooked) France Tuocha was harvested in 2009 and pressed and packaged in 2017. It comes from a famous Chinese factory called Xiaguan, which blends and presses various maocha from across the Yunnan region to create products with a unique and complex flavor. This factory was founded in 1941 near the city of Dali in the eponymous prefecture and, from its early days, frequently used a format called tuocha (bowl-shaped) for pressing its leaves. The Xiaguan brand has grown over time also thanks to its geographical location, which ensures an excellent climate for aging its teas. This tuocha carries the word France in its name because, in the early years of exporting to Europe, it won over the French market due to its full-bodied infusion and persistent sweetness. Analyzing the flavor of the infusion in the cup, one will notice that it first presents on the palate with a mineral note reminiscent of limestone rocks; in the throat, it will begin to spread its creamy sweetness, similar to that obtained by boiling some fleshy herbs for a long time. After a while, on the palate, a slight vegetal note will also emerge, reminiscent of the scent of a pine forest. Place of origin: Yunnan, China Production: After harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving to the "kill green" phase, similar to that used for producing green teas. The peculiarity, in this case, lies in not heating the leaves as much as one does for green tea, thus preserving some enzymes capable of altering flavors over time. Once cooked, the leaves are piled into large heaps. The plant mass is then moistened and covered with cloths to retain heat and initiate the fermentation process. Here, the producer must skillfully move the leaves and lightly moisten them to ensure that the fermentation progresses steadily and distributes evenly. Once this processing is completed, which can take from 20 to 70 days, 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, one can (optionally) proceed to press the puer to give it the best conditions for transport and aging. To press the leaves, they are passed through a strong jet of steam for a few seconds to soften them externally. Subsequently, they are gathered in a stocking or bag, which will usually give the product a disc-like shape. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or mechanical press while the leaves lose the residual moisture taken from the steam in the previous phase. Preparation: We recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves, several infusions can be made to capture all the nuances of the tea's flavor. Heat the water to a temperature of 95°C, proceed with a brief rinse of the leaves, and then a first infusion of 15 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 – 20 – 25 …). This tea has a longevity of about 6 infusions. For a more classic preparation according to 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 filtering the tea immediately after the infusion time is finished. Infusion times can be adjusted to taste for a more or less intense flavor. It is advisable to store in a cool, dry place, away from direct sunlight.
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The Shu Puer Tea (cooked) France Tuocha was harvested in 2009 and pressed and packaged in 2017. It comes from a famous Chinese factory called Xiaguan, which blends and presses various maocha from across the Yunnan region to create products with a unique and complex flavor. This factory was founded in 1941 near the city of Dali in the eponymous prefecture and, from its early days, frequently used a format called tuocha (bowl-shaped) for pressing its leaves. The Xiaguan brand has grown over time also thanks to its geographical location, which ensures an excellent climate for aging its teas. This tuocha carries the word France in its name because, in the early years of exporting to Europe, it won over the French market due to its full-bodied infusion and persistent sweetness. Analyzing the flavor of the infusion in the cup, one will notice that it first presents on the palate with a mineral note reminiscent of limestone rocks; in the throat, it will begin to spread its creamy sweetness, similar to that obtained by boiling some fleshy herbs for a long time. After a while, on the palate, a slight vegetal note will also emerge, reminiscent of the scent of a pine forest. Place of origin: Yunnan, China Production: After harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving to the "kill green" phase, similar to that used for producing green teas. The peculiarity, in this case, lies in not heating the leaves as much as one does for green tea, thus preserving some enzymes capable of altering flavors over time. Once cooked, the leaves are piled into large heaps. The plant mass is then moistened and covered with cloths to retain heat and initiate the fermentation process. Here, the producer must skillfully move the leaves and lightly moisten them to ensure that the fermentation progresses steadily and distributes evenly. Once this processing is completed, which can take from 20 to 70 days, 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, one can (optionally) proceed to press the puer to give it the best conditions for transport and aging. To press the leaves, they are passed through a strong jet of steam for a few seconds to soften them externally. Subsequently, they are gathered in a stocking or bag, which will usually give the product a disc-like shape. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or mechanical press while the leaves lose the residual moisture taken from the steam in the previous phase. Preparation: We recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves, several infusions can be made to capture all the nuances of the tea's flavor. Heat the water to a temperature of 95°C, proceed with a brief rinse of the leaves, and then a first infusion of 15 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 – 20 – 25 …). This tea has a longevity of about 6 infusions. For a more classic preparation according to 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 filtering the tea immediately after the infusion time is finished. Infusion times can be adjusted to taste for a more or less intense flavor. It is advisable to store in a cool, dry place, away from direct sunlight.
