Qi Zi Bing cha cake 357g Shu (ripe) Puer Tea

Description

Qi Zi Bing Cha Cake Shu Puer Tea 357 g is a ripe (Shu) Puer tea pressed into the characteristic disc shape commonly called a cake. Qi Zi Bing Cha Shu Puer is distinguished by its soft, velvety and woody profile. The liquor, deep burgundy in color, has a rich and profound taste, with a soft, enveloping structure accompanied by fruity notes and delicate sweetness in the aftertaste. With successive infusions, the sweet component becomes progressively more evident, while the woody notes gain intensity and are joined by nuances of stewed herbs. The pressed form also facilitates tea storage and allows its aromatic profile to evolve over time. Place of origin Gongting Farm, Menghai County, Yunnan Province, China. Production Qi Zi Bing cha Shu Puer tea is a microbiologically fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves. It is therefore genuinely fermented tea, often confused with the tea known in the West as black tea (known in China as red tea), which has undergone only a large-scale oxidation process through enzymes naturally present in the tea plant. Incorrectly labeling oxidation as fermentation, and therefore calling black teas such as Assam, Darjeeling or Keemun fermented teas, has created much confusion. Only tea that, like Puer, has undergone microbial transformation can correctly be defined as fermented tea. Preparation First of all, we recommend using the special Puer tea knife, which is used to detach small pieces from the cake without excessively breaking it up. Puer is generally prepared and served in Gongfu style. According to this method, multiple infusions are made in porous clay or ceramic accessories (such as Purion clay) or in a type of Chinese tea cup called a gaiwan. The best temperature is approximately 95°C for mature and aged Puer. The first infusions should last about 20 seconds, gradually increasing the time of subsequent infusions until reaching several minutes. Prolonged infusion can produce dark, bitter and unpleasant infusions. The quality of aged Puer can produce many more infusions, with different flavor nuances when the traditional Gongfu method is used. If you prefer to infuse this tea using the classic Western method, 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 as soon as the infusion time is complete. The infusion times we suggest may be slightly adjusted according to your preference to obtain a more or less intense flavor. Storage: store in a cool, dry and dark place.