The Shu Puer Tea (cooked) Growing Aroma 2019 is a carefully selected product from Tea Soul to offer an even deeper tasting experience and knowledge regarding the complex type of puer teas. The gardens from which the leaves of this shu come are located near the city of Mengzhe in the Menghai county. From this area in the far south of Yunnan, in the Xishuangbanna province, many high-quality puer teas derive from the excellent raw materials of the territory and the significant presence of skilled and experienced tea artisans. The infusion of the Shu Puer Tea (cooked) Growing Aroma 2019 is able, through its flavors, to demonstrate the extreme care and knowledge of fermentation techniques by the tea masters in the Menghai area. Right from the start, the taste of the tea is very clean and free from any residual moisture due to the processing. On the palate, the fermented aspect of this puer presents with balsamic and woody flavors that leave a distinctly mineral trace in the aftertaste. During tasting, in addition to the characteristic flavors of this category of tea, one can also detect a sweet taste similar to that of some herbal liquors and a fragrant note reminiscent of freshly baked bread. The body of the infusion, finally, is very balanced on the palate, giving both a good sensation of softness and a slight balsamic dryness. To discover a fermentation style with a more pronounced presence in the infusion, still from the Menghai area, we suggest trying the Shu Puer Tea (cooked) Menghai Chen Xiang 2019. Place of origin: Mengzhe, Menghai county - Yunnan, China. Production: After harvest, the leaves of the Shu Puer Tea (cooked) Growing Aroma 2019 are allowed to wither in the sun for a certain time, depending on the producer, before moving on to the "kill green" phase, which is quite similar to that used for producing green teas. The peculiarity, in this case, lies in not heating the leaves as much as done for a green tea, so that some enzymes capable of modifying the flavors over time are preserved. Once cooked, the leaves are taken in large quantities and piled up to form large heaps. The vegetable mass, thus arranged, is then moistened and covered with cloths to retain heat and initiate the fermentation process. Here, the producer must skillfully move the leaves and slightly moisten them so that fermentation advances steadily and is distributed as homogeneously as possible. Once this processing is complete, which can last 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. Once here, one can (eventually) 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 so that they become soft externally and are then gathered in a stocking or bag that will shape the product, usually disc-shaped. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or a mechanical press while the leaves lose the residual moisture taken from the steam in the previous phase. Infusion method of the Shu Puer Tea (cooked) Growing Aroma 2019: We strongly recommend infusing the Shu Puer Tea (cooked) Growing Aroma 2019 using the traditional Chinese method (Gong Fu Cha) with a Gaiwan of about 100 ml capacity. Following this preparation, with 5.5 grams of leaves, multiple infusions can be made to best taste all the flavors of the tea. After a quick rinse of the leaves with water at 100°C, one can proceed to a first infusion of 10 seconds, and subsequently, keeping the water at the same temperature, one can continue to make use of the product by adding more water and increasing the previous infusion time by about 10 seconds (10 - 20 - 30…). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. For a better tasting experience, we suggest filtering the infusion immediately after the established maceration time. The infusion times we suggest can also be slightly modified according to one's preference to achieve a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight. Benefits of Shu Puer Tea (cooked): The Shu Puer Teas (cooked) show significant benefits for the digestive system due to the richness of microorganisms formed on the leaves during the fermentation process. Daily intake of this tea particularly promotes greater digestive regularity and enrichment of intestinal flora. Shu Puer teas, in addition to improving digestion, provide the body with a good amount of mineral salts and some antioxidants useful for maintaining good oxygenation of the blood and, consequently, better circulation. Unlike Sheng Puer, this fermented variant presents lower caffeine levels, making it more tolerable even for people sensitive to the famous stimulating molecule. The stimulation of the nervous system provided by the infusion of Shu Puer tends rather to promote a pleasant sensation of muscle relaxation.
The Shu Puer Tea (cooked) Growing Aroma 2019 is a carefully selected product from Tea Soul to offer an even deeper tasting experience and knowledge regarding the complex type of puer teas. The gardens from which the leaves of this shu come are located near the city of Mengzhe in the Menghai county. From this area in the far south of Yunnan, in the Xishuangbanna province, many high-quality puer teas derive from the excellent raw materials of the territory and the significant presence of skilled and experienced tea artisans. The infusion of the Shu Puer Tea (cooked) Growing Aroma 2019 is able, through its flavors, to demonstrate the extreme care and knowledge of fermentation techniques by the tea masters in the Menghai area. Right from the start, the taste of the tea is very clean and free from any residual moisture due to the processing. On the palate, the fermented aspect of this puer presents with balsamic and woody flavors that leave a distinctly mineral trace in the aftertaste. During tasting, in addition to the characteristic flavors of this category of tea, one can also detect a sweet taste similar to that of some herbal liquors and a fragrant note reminiscent of freshly baked bread. The body of the infusion, finally, is very balanced on the palate, giving both a good sensation of softness and a slight balsamic dryness. To discover a fermentation style with a more pronounced presence in the infusion, still from the Menghai area, we suggest trying the Shu Puer Tea (cooked) Menghai Chen Xiang 2019. Place of origin: Mengzhe, Menghai county - Yunnan, China. Production: After harvest, the leaves of the Shu Puer Tea (cooked) Growing Aroma 2019 are allowed to wither in the sun for a certain time, depending on the producer, before moving on to the "kill green" phase, which is quite similar to that used for producing green teas. The peculiarity, in this case, lies in not heating the leaves as much as done for a green tea, so that some enzymes capable of modifying the flavors over time are preserved. Once cooked, the leaves are taken in large quantities and piled up to form large heaps. The vegetable mass, thus arranged, is then moistened and covered with cloths to retain heat and initiate the fermentation process. Here, the producer must skillfully move the leaves and slightly moisten them so that fermentation advances steadily and is distributed as homogeneously as possible. Once this processing is complete, which can last 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. Once here, one can (eventually) 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 so that they become soft externally and are then gathered in a stocking or bag that will shape the product, usually disc-shaped. To ensure that this structure remains fixed over time, the bag is left for hours under a stone or a mechanical press while the leaves lose the residual moisture taken from the steam in the previous phase. Infusion method of the Shu Puer Tea (cooked) Growing Aroma 2019: We strongly recommend infusing the Shu Puer Tea (cooked) Growing Aroma 2019 using the traditional Chinese method (Gong Fu Cha) with a Gaiwan of about 100 ml capacity. Following this preparation, with 5.5 grams of leaves, multiple infusions can be made to best taste all the flavors of the tea. After a quick rinse of the leaves with water at 100°C, one can proceed to a first infusion of 10 seconds, and subsequently, keeping the water at the same temperature, one can continue to make use of the product by adding more water and increasing the previous infusion time by about 10 seconds (10 - 20 - 30…). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. For a better tasting experience, we suggest filtering the infusion immediately after the established maceration time. The infusion times we suggest can also be slightly modified according to one's preference to achieve a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight. Benefits of Shu Puer Tea (cooked): The Shu Puer Teas (cooked) show significant benefits for the digestive system due to the richness of microorganisms formed on the leaves during the fermentation process. Daily intake of this tea particularly promotes greater digestive regularity and enrichment of intestinal flora. Shu Puer teas, in addition to improving digestion, provide the body with a good amount of mineral salts and some antioxidants useful for maintaining good oxygenation of the blood and, consequently, better circulation. Unlike Sheng Puer, this fermented variant presents lower caffeine levels, making it more tolerable even for people sensitive to the famous stimulating molecule. The stimulation of the nervous system provided by the infusion of Shu Puer tends rather to promote a pleasant sensation of muscle relaxation.
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