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France Tuocha shu (ripe) puer tea was harvested in 2009, pressed and packaged in 2017. It comes from the famous Chinese factory Xiaguan, which blends and presses different maocha teas from across Yunnan according to its recipes, creating products with a unique and complex flavor. The factory was founded in 1941 near Dali and has long used the tuocha bowl-shaped format to press its leaves. This tuocha is called France because, during its first years of export to Europe, it conquered the French market with its full-bodied infusion and persistent sweetness. It begins with a mineral note reminiscent of limestone, then develops a creamy sweetness in the throat, similar to that obtained by boiling fleshy herbs for a long time. A light vegetal note reminiscent of a pine forest appears later. Origin: Yunnan, China Production After harvesting, the leaves wither in the sun before the kill-green stage. They are heated less than green tea leaves, preserving enzymes that alter the flavor over time. The cooked leaves are then piled into large heaps, moistened and covered with cloths to retain heat and begin fermentation. They are regularly moved and lightly watered so fermentation progresses evenly. This process lasts 20 to 70 days. The leaves are then spread out and exposed to air so the microorganisms dry and die. To press the puer, the leaves are softened with steam, placed in a sock or bag to form the product, and pressed under a stone or mechanical press until the shape remains fixed. Preparation Use the traditional Chinese method (Gong Fu Cha) with a gaiwan of approximately 150ml and 5g of leaves. Heat water to 95 °C, briefly rinse the leaves, then infuse for 15 seconds. Continue with the same leaves, increasing the time by 5 seconds each time (15–20–25…). This tea lasts for about 6 infusions. For Western-style preparation, use 3g of leaves in a 200ml cup with water at 95 °C for 2–3 minutes. Strain after infusion. Times may be adjusted for a stronger or milder taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
France Tuocha shu (ripe) puer tea was harvested in 2009, pressed and packaged in 2017. It comes from the famous Chinese factory Xiaguan, which blends and presses different maocha teas from across Yunnan according to its recipes, creating products with a unique and complex flavor. The factory was founded in 1941 near Dali and has long used the tuocha bowl-shaped format to press its leaves. This tuocha is called France because, during its first years of export to Europe, it conquered the French market with its full-bodied infusion and persistent sweetness. It begins with a mineral note reminiscent of limestone, then develops a creamy sweetness in the throat, similar to that obtained by boiling fleshy herbs for a long time. A light vegetal note reminiscent of a pine forest appears later. Origin: Yunnan, China Production After harvesting, the leaves wither in the sun before the kill-green stage. They are heated less than green tea leaves, preserving enzymes that alter the flavor over time. The cooked leaves are then piled into large heaps, moistened and covered with cloths to retain heat and begin fermentation. They are regularly moved and lightly watered so fermentation progresses evenly. This process lasts 20 to 70 days. The leaves are then spread out and exposed to air so the microorganisms dry and die. To press the puer, the leaves are softened with steam, placed in a sock or bag to form the product, and pressed under a stone or mechanical press until the shape remains fixed. Preparation Use the traditional Chinese method (Gong Fu Cha) with a gaiwan of approximately 150ml and 5g of leaves. Heat water to 95 °C, briefly rinse the leaves, then infuse for 15 seconds. Continue with the same leaves, increasing the time by 5 seconds each time (15–20–25…). This tea lasts for about 6 infusions. For Western-style preparation, use 3g of leaves in a 200ml cup with water at 95 °C for 2–3 minutes. Strain after infusion. Times may be adjusted for a stronger or milder taste. Store in a cool, dry place away from direct sunlight.
